Ingredients
· 2 chicken breast slivers
· 1 egg white
· 1 carrot
· 1 bowl dry cornstarch
· 1 green pepper
· some vinegar
· 1 dish water-soaked fungus
· 1 cup oil
· 1 dish bean sprouts
· some minced scallions and gingers
· 2 tbsp. salt
· some stock
· some ground pepper
Preparation
Cut chicken breast slivers into shreds. Mix them well with egg white, salt and cornstarch-water.
Wash carrot, green pepper and fungus separately and cut them into slices. Clean bean sprouts, nip their two ends and set them aside in a dish.
Blend stock and salt evenly in a small bowl.
Heat oil in a wok and put chicken mean shreds in when oil becomes war. Separate the shreds with chopsticks, add vegetables and stir-fry slipperly till cooked.
Heat remaining oil in the wok. Put in scallion and ginger shreds. Then pour the chicken shreds and juice into the wok, stir-fry quickly for a few seconds and sprinkle vinegar and serve.
