1 oz. dried black mushrooms (Shitake), available in specialty or Oriental food shops
1 1/2 c. chicken broth
Peanut oil
3 whole boneless and skinless chicken breasts, cut into 1/2-inch strips
1 red bell pepper, cored, seeded and cut into julienne strips
3 stalks celery, cut on the diagonal 2 inches long and 1/4-inch thick
10 whole scallions, 4-inch of green left on
2 med. carrots, cut into julienne strips
1 head bok choy (Chinese cabbage), washed & coarsely chopped
1 can baby corn (7 oz.), drained
1/3 lb. snow peas, strings removed
1 oz. fresh ginger, peeled & minced
4 lg. cloves of garlic, peeled & minced
2 tbsp. dry sherry
1 1/2 tbsp. soy sauce
Dash of hot chili oil (optional)
1 c. salted peanuts

Place mushrooms in a small saucepan. Cover with chicken broth and bring to a boil. Remove from heat and let soak for 30 minutes. Drain mushrooms and reserve liquid. Cut stems off mushrooms and cut tops in half. Reserve.

In a large skillet or wok, heat 4 tablespoons of peanut oil until very hot. Saute the chicken strips in small batches until just cooked through and tender; add more peanut oil as needed. Remove chicken strips from skillet and keep warm.

Add 4 more tablespoons peanut oil to skillet and heat until very hot. Quickly saute pepper, celery and scallions for 1 minute. Add carrots and cook 1 minute more. Add bok choy, corn and snow peas; cook 1 minute longer. With a slotted spoon, remove all vegetables from skillet and reserve.

Add reserved soaking liquid, ginger, garlic, sherry, soy sauce and chili oil to skillet. Cook over high heat for 1 minute to thicken. Return vegetables to skillet and quickly coat with sauce.

Arrange chicken on the bottom of a large serving platter. Arrange vegetables on top of chicken and sprinkle with peanuts. Serve immediately. Serves 6 to 8.