Categories: Poultry, Chinese 
      Yield: 2 servings 
  
      1 c  Chicken breast diced              1/2 c  Pine nuts 
    1/2 c  Bamboo shoots, diced                2 tb Garlic, minced 
      2 tb Green onions, finely chopped        4 tb Vegetable oil 
      1 x  ------chicken marinade------        1 tb Corn starch 
      2 tb Water                               1 tb Chinese wine 
      2 ts Soy sauce                           1 x  -----------sauce------------ 
      1 tb Soy sauce                           1 tb Water 
      2 ts Hoisin sauce                        1 ts Oyster sauce 
      1 ts Chili bean sauce                    1 ts Sugar 
      1 ts Sesame oil                      
  
  Dice chicken, place in a bowl and mix with marinade ingredients. Before 
  dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove 
  tinny, canned flavour).  Mix all the sauce ingredients in a small bowl. 
  Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden 
  brown.  Set aside  on paper towel.  Using the same wok, heat again and add 
  2 tablespoons vegetable oil.  On high heat, add garlic and stir-fry 10 
  seconds, then add chicken with marinade and stir-fry until white, but not 
  completely cooked through.  Add sauce and bamboo shoots and cook for 2 
  minutes.  Add pine nuts and green onions, mix well and serve.