Cut chicken breast slivers into shreds. Mix them well with egg white, salt and
Wash carrot, green pepper and fungus separately and cut them into slices. Clean bean
sprouts, nip their two ends and set them aside in a dish.
Blend stock and salt evenly in a small bowl.
Heat oil in a wok and put chicken mean shreds in when oil becomes war. Separate the
shreds with chopsticks, add vegetables and stir-fry slipperly till cooked.
Heat remaining oil in the wok. Put in scallion and ginger shreds. Then pour the chicken
shreds and juice into the wok, stir-fry quickly for a few seconds and sprinkle vinegar and