Ingredients

• 1 pound chicken meat
• 1/4 cup dry wine (red or white)
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 toe of garlic, minced
• 1/4 cup cooking oil
• 3/4 cup bamboo shoots, drained
• 1/4 cup water chestnuts, sliced
• 1 red bell pepper
• 3 green onions
• 1 celery stick
• 1 carrot
• 1/2 cup chinese cabbage, shredded
• 1 cup mushrooms
• 1/2 cup cashew nuts
• 1 teaspoon cornstarch

Remove seeds from the red pepper and slice. Chop green onions. Slice celery stick, carrot and mushrooms.

Heat 2 tablespoons of the oil in a large fry pan or a wok. Drain the chicken, reserving the liquid. Cook chicken, stirring constantly, until just cooked -- about 3 to 5 minutes. Remove from pan and set aside. Place remaining 2 tablespoons oil in hot pan. Add carrots, celery and peppers. Cook, stirring, for 2 to 3 minutes. Add cashew nuts and mushrooms. Cook, stirring, a further 2 to 3 minutes. Add bamboo shoots, water chestnuts and cabbage. Stir cornstarch into reserved liquid. Add to vegetables. Stir in cooked chicken and continue to cook until sauce has thickened.

Variations

Beef

Shrimp

Vegetarian