Marinade:
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
1 Tblsp soy sauce
1 egg white
1 cup veg. oil
5 slices fresh ginger root
3 green onions, chopped in 1 inch lengths
1 green pepper, 1-inch pieces
1/2 cup diced whole bamboo shoots

Seasoning sauce:
1 Tblsp rice vinegar or white vinegar
2 Tblsp soy sauce
1 Tblsp rice wine or dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
1/3 cup Crisp almonds (see below)

Combine marinade ingredients in a medium bowl; add chicken & mix well. Let stand 30 minutes.

Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned.

Remove chicken with a slotted spoon; drain well and set aside.

Remove oil from wok except 2 Tbsp. Reheat oil over medium heat 30 seconds.

Add ginger, pepper, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender.

Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil.

Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce.

Add almonds; mix well and serve hot.

          Crisp Almonds:
          4 cups oil for deep-frying
          1 cup almond halves

Heat oil in a wok over medium heat to 350 degrees. Add nuts and stir 2-3 minutes until golden brown.

Remove from hot oil and drain well on paper towels.

Let stand 5 minutes before using.