2. Add 2 to 3 cups diced skinless chicken breasts.

3. Stir until done, about 2-4 minutes.

4. Pour oil and chicken into strainer to drain.

5. Heat 2 tablespoons of the oil in the wok.

6. Add and stir fry for 1 minute: 1/2 c. minced bamboo shoots 1/4 tsp. minced fresh ginger 3 cloves minced garlic 1/2 lb. snow peas

Add cooked chicken.

7. Add and stir fry 1 minute.

8. Combine the following: 3 tbsp. sherry 2 tbsp. soy sauce 1 1/2 tsp. sesame oil 1/4 tsp. Tabasco or cayenne pepper

9. Dissolve 1 tablespoon cornstarch in 3 tablespoons water.

10. Add #8 and #9 to chicken.

11. Add 1/2 head cabbage, shredded, to chicken.

12. Cook and stir for about 3-5 minutes.

13. Serve over or with steamed white rice.