Instructions: 1. Slice and prepare chicken, zucchini, and bamboo shoots. Marinate chicken in soya sauce, wine, and salt.

2. Place oil in wok, heat to smoking point, stir chicken in it for 3 minutes until all sides of chicken are seared white.

3. Add zucchini, bamboo shoots, 3/4 cup water, 2 teaspoons sugar.

Cook on medium high heat for 7 1/2 minutes. Zucchini should be very tender by this time, liquid in wok should have been absorbed by vegetables and reduced to very little in the wok. Pour into serving dish.

NOTE: Pork can be substituted for chicken, but cooked longer.

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