1/2 c Oil

2 Chicken breasts

1 tb Sherry

1 tb Light soy sauce

1 tb Corn starch

1 cn (8-oz.) bamboo shoots, diced

2 tb Hoison sauce

1/2 ts Crushed red-hot pepper

1 tb Chopped scallion

1 ts Chopped ginger

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.