Instructions: Soak the black mushrooms in hot water for 15 minutes. Rinse thoroughly.

Blot dry. Dice. Set aside. Combine the first measure of peanut oil with the light soy sauce, the first measure of dark soy sauce and the cornstarch.

Blend thoroughly. Marinate the chicken in the mixture for 1 hour. Heat the wok. Add the second measure of peanut oil. Swirl the garlic clove over the bottom and sides. Discard the garlic. Add the chicken. Stir fry for 1 minute. Add the green bell pepper, bamboo shoots, water chestnuts, black mushrooms, peanuts, the second measure of dark soy sauce and the chili paste with garlic. Stir fry for 2 minutes. Add the Chinese five spice. Stir fry for 1 minute. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.