Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. Over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. Water to form a paste and add to thicken the sauce. Serve immediately. Temperature(s): Hot Effort: Average Time: 00:15
