3 tb Oil
1 1/2 c Sliced chicken meat
2 tb Soya sauce
1 tb Wine
1/2 c Bamboo shoots, sliced
3/4 lb Zucchini, coarsely shredded
-OR 3 c Zucchini, coarsely shredded
2 t Sugar
Salt 1. Slice and prepare chicken, zucchini, and bamboo shoots. Marinate
chicken in soya sauce, wine, and salt. 2. Place oil in wok, heat to smoking point, stir chicken in it for 3
minutes until all sides of chicken are seared white. 3. Add zucchini, bamboo shoots, 3/4 cup water, 2 teaspoons sugar.
Cook on medium high heat for 7 1/2 minutes. Zucchini should be very tender by this time, liquid in wok should have been absorbed by vegetables and reduced to very little in the wok. Pour into serving dish. NOTE: Pork can be substituted for chicken, but cooked longer.