4 dried red peppers
2 tbsp. vegetable oil
1 tsp. minced ginger
8 oz. boned chicken breast, cut in bite sized cubes
4 oz. button mushrooms, sliced
3 oz. pea pods, trimmed and cut in half
4 oz. bamboo shoot tips, shredded
1 can (8 oz.) pineapple chunks, packed in own juice
12 cherry tomatoes, cut in half

SAUCE:

2 tbsp. light soy sauce
1 tbsp. rice wine or dry sherry
2 tbsp. pineapple juice
2 tsp. cornstarch (or arrowroot)
1 tbsp. water
1/2 tsp. salt, optional

Soak pepper in cold water for 30 minutes. Drain pineapple, reserving juice for sauce. Combine ingredients for sauce. Remove peppers from water and cut in half. Heat wok or frying pan until it smokes. Add oil. Place peppers and ginger in oil and fry until peppers turn dark red, almost black. Add chicken and cook, stirring constantly, until chicken loses pink color. Then add ingredients to tomatoes, stirring constantly, until vegetables are heated through, about 2 minutes. Add tomatoes, stir through. Stir sauce and then add to vegetable mix. Cook for about 45 seconds, make sure to remove all pepper pieces. Makes 4 servings, approximately 200 calories each. With 1/2 cup cooked rice, approximately 270 calories.