1/3 c roasted cashew nuts, salted or unsalted 4 Tbsp oil 1 green onion, cut into pea size pieces, including green part 2 slices fresh ginger root, about quarter-size 4 Chinese dried mushrooms, soak until soft and cut into small pieces 1/2 c chopped green or red bell pepper (I leave this out, of course) 1/3 c sliced water chestnuts 1/3 c bamboo shoots 2 chicken breasts, cut into cubes 1 tsp cornstarch, mixed with 2 tsp water Sauce (may want to double this): 1 Tbsp + 1 tsp soy sauce 1/4 tsp saugar 1 Tbsp sherry 1/4 tsp salt 1. Heat wok over high heat. Swirl in oil for stir-frying. Add green onion and ginger. Discard ginger when it turns light brown. 2. Add mushrooms and stir-fry for about 30 seconds. Add remaining vegetables and stir-fry for about 20 seconds. Remove vegetables with slotted spoon and set aside. 3. Add chicken and stir-fry until almost completely cooked. Stir in sauce mixture, then stir in cornstarch mixture to thicken. Return vegetables to wok and stir mixture to reheat. Stir half the cashew nuts into mixture. 4. Serve on platter and sprinkle with remaining cashew nuts.