1/2 lb. chicken breasts, cut into julienne strips
3 cloves garlic, crushed 1 scallion, diced
2 water chestnuts, sliced
1/2 sweet red bell pepper, cut into julienne strips
1/2 green pepper, cut into julienne strips
1/2 c. pea pods (optional)
1/2 c. dried cloud ears or 1/2 c. fresh mushrooms
1 tsp. vinegar
1 tbsp. rice wine
1/2 tsp. sweet soy sauce
Black pepper to taste
1 tsp. sesame oil
1 tbsp. cornstarch mixed with 2 or 3 tbsp. water
2 tbsp. vegetable oil
1/2 c. chicken stock
2-3 c. cooked white or brown rice for serving

Soak cloud ears in warm water for 20 minutes or until soft. In a medium saucepan blanch chicken breast, red pepper and green pepper in boiling water for a few seconds. (If using fresh mushrooms, blanch mushrooms also.)

Heat wok or other heavy skillet until hot. Add 2 tablespoons vegetable oil and garlic to wok and stir fry for a few seconds. Add chicken and stir fry until well coated with garlic.

Add peppers, optional vegetables, water chestnuts, cloud ears, vinegar, wine, sugar, soy, pepper and sesame oil. Stir fry together. Add chicken stock. Cover wok until stock comes to a boil and chicken is cooked.

Remove cover. Add scallions and stir. Add cornstarch mixture slowly, stirring constantly until it thickens to a gravy consistency. Remove to a warm serving platter and serve with white or brown rice.