1 deboned chicken breast, thinly sliced
1/2 green pepper, chopped
4 dried chili peppers, halved (to make milder, use less)
1 sm. pkg. dried imported mushrooms, chopped
3 scallions, cut into 1-inch pieces
1 clove garlic, minced
Hot bean sauce (available at Chinese specialty stores)
1/2 red bell pepper, chopped
1/2 c. bamboo shoots
1/2 piece ginger root, grated
Cornstarch
Plum sauce

In a wok or large skillet, cook chicken in hot oil; remove. Cook ginger, garlic, onion for 2-3 minutes. Add remaining vegetables. Add 2 tablespoons plum sauce. Replace chicken. Add sauce as follows.

In small bowl, combine cornstarch with 1/2 teaspoon warm water, stir while adding hot bean sauce to taste. Heat and serve over rice.

HINT: Have all ingredients measured out before heating wok. Once you get going, this dish cooks quickly in hot wok.