• 500 g. of chicken fillet;
  • 120 g. of canned bamboo (drained);
  • 130g. of fresh Shiitake mushrooms (or 25 g. dried);
  • 50 g. of soybean sprouts;
  • 2 carrots;
  • 4 cloves of garlic;
  • 30 g. of fresh ginger;
  • 4 tablespoons of cornstarch;
  • 120 ml. of oil;
  • 3 tablespoons of light soy sauce
  • Salt at taste;


The soybean sprouts are blanched for a few minutes in boiling water. Then they are put into ice cold water. The mushrooms are plumped by soaking them in boiling water to rehydrate. The carrots are pared and cut into julienne strips. The garlic is cleaned and chopped. The ginger is pared and also chopped. Cut the fillet into thin strips, roll into 3 tablespoons of cornstarch and fry in 60 ml.of hot oil in a wok pan, to semi-preparedness and subtraction. Add and heat the remaining oil into the wok pan and fry the vegetables – the garlic and the ginger, after 30 seconds add the carrots, stir and add the soybean sprouts. Put the bamboo and the Shiitake mushrooms after removing their stems. Add the meat, salt and add the soy sauce, pour 150 ml. from the water in which the mushrooms were soaked. Finally, dissolve 1 tablespoon of cornstarch in 1 tablespoon  of water, stir and serve.