---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 4 servings
       2 c  Mung bean sprouts
       8    Nami dried black mushrooms
       1 lg Green bell pepper
     1/2    Stewed chicken breast
       8    Green onions
       1 ts Fresh ginger root
       2 tb Peanut oil
     3/4 c  Rich chicken stock
       1 tb Medium sherry
     1/2 ts Sugar
     1/2 ts Shrimp sauce
       1 ts Thick cornstarch paste
   Preparation:  Wash and soak mushrooms in warm water
   for 45 minutes; remove stems; slice caps in thin
   strips.  Wash bell pepper; slice in half lengthwise;
   slice in long, thin strips.  Remove chicken meat from
   bone; pick meat apart into shreds.  Wash green onions;
   cut off roots and discard; shred green tops and
   whites.  Peel and slice fresh ginger root into thin
   matchsticks.  Rinse bean sprouts to remove any loose
   Place bean sprouts and sliced pepper in colander in a
   larger bowl.  Pour boiling water over vegetables to
   cover.  Steep for 2 minutes.  Remove colander from hot
   water; flush vegetables with cold water.
   Stir-frying:  Heat oil in wok until it just begins to
   smoke.  Stir-fry mushrooms for 30 seconds.  Add
   chicken and ginger sticks; stir-fry another 30
   seconds.  Push ingredients up side of wok.  Add stock,
   sherry and sugar; bring to boil; then add shrimp sauce
   and cornstarch paste; stir liquids until fairly thick.
   Return vegetables, plus bean sprouts and peppers.
   Stir-fry for another minute until everything is hot.
   Add green onions. Serve.  Gravy will tend to thin as
   sprouts give off liquid, so be sure it is thick to