4 lg. black, dried Chinese mushrooms
1 tsp. peanut oil
4 oz. skinned and boned chicken breast, cut into thin strips
3 c. + 2 tbsp. water, divided
1/2 c. each, thinly sliced Chinese cabbage and drained canned sliced bamboo shoots
3 packets instant chicken broth and seasoning mix
1 tbsp. + 1 tsp. each cornstarch and rice vinegar
2 tsp. soy sauce
3 oz. firm-style tofu, cut into 1 x 1/2 inch pieces
1/2 tsp. white pepper

In small bowl combine mushrooms with enough water to cover; let soak for 30 minutes. Drain mushrooms; cut off stems and discard. Thinly slice mushroom caps and squeeze to remove all moisture; set aside.

In 2 quart saucepan heat oil; add chicken and saute just until meat is no longer pink, about 2 minutes. Add 3 cups water and mushrooms, cabbage, bamboo shoots and broth mix; bring mixture to a boil. Reduce heat and let simmer for 5 minutes. In small cup dissolve cornstarch in remaining 2 tablespoons water and stir into chicken mixture; add vinegar and soy sauce and simmer, stirring constantly, until slightly thickened. Add tofu and pepper, stir and blend.