1 1/4 lbs. chicken thighs (about 5)
1 sm. egg
1 1/2 tbsp. + 2 tsp. cornstarch
4 tbsp. peanut oil
1 (19 oz.) can bamboo shoots, rinsed & drained
8 green onions, white part only
3-5 dried red chili peppers, seeded
1 1/2 tbsp. cold water
2 tbsp. rice wine
1 1/2 tbsp. Chinese black vinegar
1 tbsp. + 1 tsp. sugar
2 tsp. sesame oil
1 tsp. minced pared fresh ginger root
1 sm. clove garlic, minced
1 c. unsalted roasted peanuts (I use cashews instead)

Bone chicken thighs. Remove and discard skin if desired. Cut chicken into 3/4" pieces. Beat egg in medium bowl; add chicken. Sprinkle with 1 1/2 tablespoons cornstarch; mix well. Stir in 1 tablespoon each soy sauce and peanut oil. Marinate at room temperature for 30 minutes. Cut bamboo shoots into 3/4" cubes. Cut onions into 3/4" pieces. Cut peppers into 1/2" pieces.

Mix 2 teaspoons cornstarch and the water in a separate small bowl until smooth. Stir in 3 tablespoons soy sauce, the rice wine, vinegar, sugar and sesame oil. Heat wok over high heat 15 seconds; add 3 tablespoons peanut oil and heat until hot, about 30 seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok until dark red, about 10 seconds. Increase heat to high. Scatter in chicken, about 1/4 at a time; stir fry 1 minute after all chicken has been added. Add bamboo shoots; stir fry 1 minute. Add onions; stir fry 30 seconds. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats chicken evenly; about 30 seconds. Add peanuts and turn off heat; stir mixture 2 or 3 times. Serve immediately. Serves 4.