Cut the chicken into long finger sized strips and put into a non-metallic dish with the soy sauce, rice wine or sherry, garlic and ginger. Leave to marinate while preparing the vegetables.

Trim the onions, discarding most of the top green part and the root end. Slice the remainder into thin rings. Wash and dry the snow peas, slice length ways into thin strips. Wash the pak choi thoroughly, dry and chop into bite sized pieces.

Heat one tablespoon of the oil in the stir-fry pan over a medium setting. Add the spring onions and fry briskly for 1 minute. Drain the chicken and pat off excess marinade with kitchen paper towels. Add to the pan and stir-fry briskly for 4 ? 5 minutes until it is all cooked and browned. Using a slotted spoon remove the chicken from the stir-fry pan and keep hot.

Add the remaining oil to the pan and, when hot, add the snow peas and pak choi. Stir-fry for just 1 ? 2 minutes then add the bamboo shoots. Stir-fry just until these are hot.

Return the chicken to the pan with the hoisin sauce and 2 tablespoons of water. Season with a little black pepper.

Just before serving sprinkle the sesame seeds over the top. Serve with plan boiled rice and crisp, ready made, Chinese vegetable spring rolls.