With the back of a knife, pound the thick slices of meat lightly, then cut into ½ inch cubes. Coat with Mixture A, and let sit for 15 minutes.
Heat the oil for deep-frying in a wok. Quickly deep-fry the peanuts, then remove. Also deep-fry the meat and bamboo shoots; remove.
Clean the wok or use another one for stir-frying. Heat the 2 tbsp of oil. Stir-fry the chili peppers and ginger. As soon as their aroma is released, add the deep-fried ingredients and Mixture B. Stir in the dissolved cornstarch, and cook briefly until thickened.
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