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Mix The Above Ingredients Well And Set Aside. Cook Chicken In A Little Oil And Minced Garlic. When The Chicken Is No Longer Pink, Add The Bamboo Shoots And The Green Pepper To The Wok (Or Fry Pan If You Don'T Have A Wok). Cook For A Minute Or Two. Sprinkle A Little Of The Rice Wine Vinegar Over The Chicken/Veggie Mixture And Cook Another Minute. Add Nuts And Cook Another Minute. Pour Sauce Over The Contents Of Wok And Cook Until Heated Through. Serve Over Hot Cooked Rice With A Nice Side Dish Liked My Szechuan Green Beans
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