1. Rinse, pat dry, then slice mushrooms. Set aside. 2. Heat vegetable oil in a deep 12-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally for a minute. Add bell pepper and cook for one minute stirring occasionally. 3. While the vegetables cook, cut green onions including green tops. 4. Remove vegetables from skillet and set aside. Add chicken to skillet and cook until chicken is no longer pink. 5. Put vegetables back into the skillet along with the bamboo shoots, green onion, broth, soy sauce, garlic, ginger, sesame oil. 6. Meanwhile combine the cornstarch and water in a jar with a lid. Cover and shake until lumps dissolve. Add cornstarch mixture to skillet. 7. Continue to cook stirring occasionally, until thick and bubbly. 8. Serve over rice and top with chopped nuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
