1 lb. chicken meat

MIXTURE A:

1 1/2 tsp. ginger juice
1 tbsp. sake
1 1/2 tbsp. starch

10 oz. bamboo sprouts 1 each carrot (sm.) 1 each green pepper 7 oz. cashew nuts 1 1/2 pieces green onion Little ginger Little garlic Little red pepper

SAUCE B:

6 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. sake
4 tbsp. water

Little salt Little black pepper Little chemical seasoning

1. Cut chicken meat into dice and soak them in mixture A for about 10 minutes.

2. Cut mushroom, bamboo sprouts and green pepper into dice also.

3. Cut carrot into dice and boil them for 4-5 minutes. Then drain water off.

4. Make thin slices of green onion, ginger, garlic and red pepper.

5. Wipe salt off the cashew nuts with a dish cloth.

6. Heat oil to medium temperature and fry chicken meat for about 2 minutes.

7. Heat oil to high temperature and fry cashew nuts for about half a minute, then drain oil off the nuts.

8. Heat the pan with 4 tbsp. oil in it, and frizzle green onion, ginger, garlic and red pepper slightly, and take them out of the pan.

9. Frizzle mushroom, bamboo and green pepper to tender in the pan.

10. Add carrot, chicken meat and Sauce B and cook about a minute, then put the nuts in it.