3 chicken legs, boned

#1:
1 tbsp. cornstarch, water
1/2 tbsp. cooking wine or sherry
1/3 tsp. salt

Also will need:

1/2 c. oil
6 (1/2 inch) pieces of green onions
1/2 tbsp. sliced ginger root
2/3 c. button mushrooms
1/2 carrot, precooked
1 sm. bell pepper
3 hot red peppers

#2:

Mix:

4 tbsp. water
1/2 tbsp. cooking wine or sherry
1 tsp. cornstarch
1/2 tsp. salt, sugar

1. Dice the chicken legs and mix with #1. Marinate for 20 minutes.

2. Cut the mushrooms into quarters; dice the carrot, green pepper, and red hot pepper. Mix #2 in a bowl.

3. Heat the wok then add oil. When the oil is hot put the meat in the wok. Stir-fry the meat until it changes color. Remove and drain. Add 1 tablespoon oil and stir-fry the onions and ginger root. Add the mushrooms, carrots, and peppers; stir-fry lightly. Add the chicken and #2; quickly stir-fry. Remove and serve. Serves 6.