Chop the rehydrated mushroom into bite-size pieces and drain completely, patting with a clean cloth or paper towel if necessary.

Slice the rest of the vegetables into bite-size pieces, julienne the pepper and chop both garlic and ginger thinly.

Set chopped vegetables aside without mixing. You will be adding the vegetables in increments depending on cooking time.

Using a sharp santoku knife or cleaver, get rid of fat and tendons in the fillet. Carefully cut into the chicken at an angle starting at the top, slicing the chicken into very thin, almost transparent bite size pieces. This will ensure chicken cooks quickly, absorbs the juices and remains tender.

Add the teaspoon of corn starch to the chicken while on the chopping block, distributing it evenly.

Wash your hands thoroughly and get ready to cook.

On a wok or large frying pan, heat up 1/2 of the cooking oil.

While cooking on high, add the ginger and garlic and stir for half a minute, or until you can smell the ginger. Do not allow the garlic to become crisp.

Add the starched chicken and stir fry for two minutes or until all the pieces are no longer pink.

Add the soy sauce, stir and immediately set the cooked chicken aside in a bowl or deep serving plate.

Add the remaining oil to the wok while still cooking on high.

Once the oil heats up, add the earwood mushroom and the carrots. Add the water and cover.

After three minutes, add the celery and the bell pepper. Cover for another two minutes, stir frying once.

Add the chicken back in and stir until all ingredients are evenly distributed.

Add the salt and taste. Add more salt if needed. Turn off the heat.

Add the sesame oil and serve immediately.

Goes well with plain rice.

Enjoy!