mushrooms in 1 cup warm water for 30
minutes. Drain and snip off the stems and
mushrooms thinly and set aside. In a batter
bowl, combine soy sauce, sherry, water,
pepper, oil, and cornstarch.
and toss to coat. Allow to stand 15 minutes
meantime, combine the 1/2 cup water, sherry,
oyster sauce, sugar, sesame oil, and
Combine the cashews and butter or oil in a
glass measuring cup and microwave on high
for 1 minute. Stir.
another 1-2 minutes, or until the nuts have
toasted. Set aside. Heat wok or stir fry pan
and add 1-2 tablespoons oil. When oil begins
to give off a haze, add garlic and stir.
Quickly add chicken mixture and stir-fry
until chicken is done, about 3 minutes.
chicken to serving platter. Add peas and
bamboo shoots to the wok and stir fry 1-2
minutes and then add the cornstarch mixture.
stir until it thickens and gets transparent.
Add to chicken mixture, stir in the cashews
and serve. Garnish with cilantro, if