Chicken With Bamboo Shoots and Chili

• 6 ounces julienned white chicken meat
• 1/2 egg white
• 1 teaspoon cornstarch
• 1/2 cup finely chopped bamboo shoots
• 1 teaspoon black vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 18 teaspoon white pepper
• 3 tablespoons peanut oil
• 2 tablespoons finely chopped celery
• 1 thinly sliced spring onion
• 2 tablespoons finely chopped red bell pepper
• 1 1/2 teaspoons chili paste
• 2 tablespoons chicken stock

1. Cut chicken into strips about 1/8 inch wide and 2 inches long.
2. Mix with egg white and cornstarch.
3. Set aside.
4. Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor.
5. Cut slices into small dice.
6. Combine vinegar, soy sauce, sugar and white pepper and set aside.
7. Heat 1 tablespoon peanut oil in wok until it shimmers.
8. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside.
9. Wipe out wok.
10. Heat remaining 2 tablespoons peanut oil in wok until it shimmers.
11. Stir-fry chicken until it turns white.
12. Add chili paste; stir-fry.
13. Add vinegar mixture and stir-fry.
14. Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.

chicken meat, egg, cornstarch, bamboo shoots, black vinegar, soy sauce, sugar, white pepper, peanut oil, celery, onion, red bell pepper, chili paste, chicken stock

Taken from cooking.nytimes.com/recipes/2688 (may not work)