Heat the Stork Margarine in a wok, over a gentle heat. Stir in the mushrooms, broccoli and bamboo shoots. Stir and cook for approximately 5 minutes.
Add the garlic and cook for a further minute.
Add the chicken strips and cook on medium heat for 5-7 minutes until chicken is lightly browned and is cooked through.
Stir in the cornflour, sugar, rice wine vinegar and Knorr Chicken Stock Pot. Bring to the boil, stirring constantly, then reduce to medium heat and cook for 20-30 seconds until the sauce becomes clear and thick.
Place into bowls and serve immediately with fluffy aromatic rice.