In a small bowl place shiitake mushrooms. Add boiling water to cover; let soak for 30 minutes. Drain; trim and discard the stems. Cut caps into halves. Set aside.
Meanwhile, cut chicken into bite-sized strips; set aside. For sauce, stir together chicken broth, soy sauce, sherry, cornstarch, and chili oil or paste; set aside.
Add peanut or cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrot; stir-fry for 1 minute. Add celery; stir-fry for 1 minute. Add red or green sweet pepper and green onions; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables and set aside.
Add bok choy to wok or skillet. Stir-fry for 2 minutes. Add pea pods and reserved mushrooms; stir-fry for 1 to 2 minutes more or until crisp-tender. Remove vegetables from wok and set aside.
Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return all of the cooked vegetables to wok. Add corn. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice or Fried Wonton Strips. Makes 4 servings.
Fried Wonton Strips
Cut wonton wrappers into 1/4-inch strips. Carefully drop several at a time into deep hot oil (365 degrees F.). Fry for about 30 seconds or until crisp and golden. Remove with slotted spoon. Drain on paper towels.