|Vegetable oil||1⁄2 Cup (8 tbs)|
|Chicken breasts||2 Small, skinned, boned and cut into bite-sized pieces|
|Dried mushrooms||4 , soaked in cold water for 30 minutes, drained, stalks removed and caps quartered|
|Carrots||2 Large, diced|
|Canned bamboo shoot||6 Ounce, drained and chopped|
|Dashi||3⁄4 Cup (12 tbs)|
|Mirin/Sweet sherry||4 Tablespoon|
|Soy sauce||4 Tablespoon|
|Green peas||3 Tablespoon|
Heat the oil in a large, deep frying-pan.
When it is hot, add the chicken pieces, mushrooms, carrots and bamboo shoot and fry, stirring occasionally, for 2 minutes.
Add the dashi, mirin or sherry and sugar and cook for a further 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the soy sauce.
Simmer the mixture until about three-quarters of the liquid has evaporated.
Stir in the peas, then remove the pan from the heat.
Transfer the mixture to a warmed serving dish and serve at once.