Cut chicken breast slivers into shreds. Mix them well with egg white, salt and
cornstarch-water.
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
serve.
Ingredients