| • | Soak the dehydrated mushrooms in boiling water for 20 minutes.
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| • | Heat 1/2 of the oil in a red-hot wok.
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| • | Add chicken cubes; cook until it changes tender.
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| • | Remove chicken and put it aside.
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| • | Add remain of oil to wok.
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| • | Add reddish bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).
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| • | Fry it for 3 - 4 minutes.
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| • | Remove and reserve with chicken.
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| • | Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.
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| • | Return veggies and chicken to wok.
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| • | Heat 1 minute longer. Serve atop white rice.
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