Chinese Mushroom Chicken Stir Fry

10 oz. (300 g) boneless skinless chicken breast (or thighs), sliced to ¼” (5mm) thickness (about 1 chicken breast or 2 thighs)

subheading: Marinade:

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon cornstarch

subheading: Sauce:

3 tablespoons oyster sauce

2 tablespoons Shaoxing wine (or dry sherry)

2 tablespoons soy sauce

⅓ cup chicken stock

2 teaspoons sugar

2 teaspoons cornstarch

subheading: Stir fry:

2 to 3 tablespoons peanut oil (or vegetable oil)

½ lbs (225 g) mushrooms (white or baby portabella)

1 cup sliced bamboo shoots , drained

3 cloves garlic , chopped

2 teaspoons ginger , minced

2 green onions , chopped

Directions at omnivorescookbook.com

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