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Sauce:
6 tbsp. soy sauce
2-3 tbsp. cornstarch
2-3 tbsp. powdered dry ginger
3 tbsp. sherry
Mix the ingredients
for the sauce in a bowl.
Place the peppers
and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium-high
heat and remove them to a plate. Add the
cubed chicken and cook until
pink color disappears (2-5 min). Remove the
chicken from the wok.
Add 1 tbsp. of oil to the wok, and add the
carrots. Stir-fry
until carrots begin to soften. (If you prefer soft
vagetables, you can add
several tablespoons of water to the carrots and
steam them for 5 min. or
so). Add the bamboo shoots and stir-fry 1-2
minutes.
Add the peppers, chicken,
and the sauce to the wok. Stir over medium
heat until the sauce thickens.
