Mix chicken, salt, corn starch, and green peppers 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 frying 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 &
vegetable 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.
