Instructions: 1. Soak dried mushrooms.

2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms.

3. Heat oil. Add salt, then ginger root, and stir-fry a few times.

4. Add all sliced vegetables; stir-fry to heat through (1 to 2 minutes).

Add stock and heat quickly. Cook, covered, 2 to 3 minutes; then stir in sugar and pepper.

5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.

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