1. In a small bowl, stir together the oyster sauce, fish sauce, tamarind sauce and brown sugar; set aside. 2. Heat oil in wok, add chilies and garlic; fry until crisp and golden (do not burn). Remove to paper towels, leaving oil in the wok. The oil will have picked up the flavor of the peppers and garlic. 3. Fry chicken and onion in oil until chicken is cooked. Add lime juice, mushrooms and bamboo shoots. Fry for about 2 minutes. Give the sauce one more stir add to the wok; tossing to coat. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
