Jim's Chicken and Vegetables

Ingredients

• 4  skinned and boned chicken breast halves 
• 2 tablespoons cornstarch divided
• 1 tablespoon cooking sherry dry
• 2  to 3 garlic cloves minced
• 1.5 tablespoons soybean miso 
• 4  to 6 mushrooms dried black
• 6 cups napa cabbage shredded
• 1 large onion chopped
• 1 tablespoon oyster sauce 
• 0.3 cup sesame oil divided
• 0.3 cup lite soy sauce divided
• 1 teaspoon sugar 
• 1 cup water hot
• 2 tablespoons water 

Equipment

• frying pan
• wok

Directions

1. Soak black mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup mushroom liquid. Chop mushrooms, and set aside.
2. Cut chicken into 1/2-inch-thick strips; toss with 1 tablespoon cornstarch and 2 tablespoons soy sauce. Set aside.
3. Stir together remaining 2 tablespoons soy sauce, reserved 1/4 cup mushroom liquid, black beans, and next 3 ingredients with a fork, pressing to mash.
4. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes.
5. Add chicken, and stir-fry 5 minutes or until done.
6. Remove from skillet.
7. Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes.
8. Add onion, and stir-fry 1 minute and 30 seconds; add garlic, and stir-fry 30 seconds.
9. Add mushrooms, and stir-fry 1 minute.
10. Add chicken and cabbage, and stir-fry 30 seconds. Make a well in center of mixture.
11. Stir together remaining 1 tablespoon cornstarch and 2 tablespoons water until smooth.
12. Add cornstarch mixture and bean mixture to skillet, and bring to a boil; boil 1 minute or until thickened.
13. *1 tablespoon hoisin sauce may be substituted for oyster sauce.