Ingredients:
1 teaspoonsalt
1 teaspoonblack pepper
1 canbamboo shoots; sliced
1 canwater chestnuts; sliced
1 teaspoonwater hot cooked rice
1 dashtabasco sauce; optional
1 largeonion; sliced
1 poundchicken or pork; cubed
1 1/4 teaspooncorn starch
2 bay leaves
2 teaspoonsbrown sugar
3 teaspoonsvinnegar or cooking wine
4 teaspoonssoy sauce
4 clovesgarlic; sliced
6 shiitake mushrooms; sliced

Method:
Saute the onion, garlic and bay leaves in a large pot. When the onion is translucent add the meat. Brown the meat for 5 minutes.

Cover and stir occasionally. Add the soy sauce, vinegar/cooking wine, tabasco sauce and brown sugar.

Stir over medium heat. After mixing well, cover. Lower the heat and simmer for 10 minutes.

Check occasionally to stir and add a little water if dry. After 10 minutes, add the sliced bamboo shoots, water chestnuuts, and shiitake mushrooms.

Dissolve the cornstarch in 1 teaspoon water and add to the pot to thicken the sauce. Add salt and black pepper to taste.

Simmer for 10 more minutes or until mushrooms are tender. Serve over a bed of hot rice.

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