Cashew chicken stir fry

4 medium dried shiitaki mushrooms
2 teaspoons soy sauce
2 teaspoons dry sherry
2 teaspoons water
1/8 teaspoon white pepper
1 tablespoon oil
1 teaspoon cornstarch or arrowroot
2-3 boneless skinless chicken breasts, cut into slivers
1/2 cup water
1 tablespoons dry sherry
2 tablespoons oyster sauce or Hoisin sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch or arrowroot
1/2 cup cashews
1 teaspoon butter or oil
2 tablespoons Garlic Sunflower oil, peanut oil, or even olive oil
3-4 cloves garlic, slivered
1-2 cups fresh snow peas, ends and strings removed
1/2 cup sliced canned bamboo shoots or baby corn
fresh cilantro for garnish

Soak the mushrooms in 1 cup warm water for 30 minutes. Drain and snip off the stems and discard them. Cut mushrooms thinly and set aside. In a batter bowl, combine soy sauce, sherry, water, pepper, oil, and cornstarch. Add chicken and toss to coat. Allow to stand 15 minutes to blend. In meantime, combine the 1/2 cup water, sherry, oyster sauce, sugar, sesame oil, and cornstarch. Set aside. Combine the cashews and butter or oil in a glass measuring cup and microwave on high for 1 minute. Stir. Microwave another 1-2 minutes, or until the nuts have toasted. Set aside. Heat wok or stir fry pan and add 1-2 tablespoons oil. When oil begins to give off a haze, add garlic and stir. Quickly add chicken mixture and stir-fry until chicken is done, about 3 minutes. Remove chicken to serving platter. Add peas and bamboo shoots to the wok and stir fry 1-2 minutes and then add the cornstarch mixture. Cook and stir until it thickens and gets transparent. Add to chicken mixture, stir in the cashews and serve. Garnish with cilantro, if desired.