Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dissolve the cornfour in a quarter of the stock. add the soy sauce, lemon juice, and remaining stock. set aside. heat the oil in a wok.add the chicken , red pepper, ginger,bamboo shoots and mushrooms. cook,stirring for 4-6 minutes,until the chicken is cooked. stir in the liquid and basil and bring to the boil to thicken. season with salt and pepper and serve with steamed rice.

Target recipe: wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque.