Combine vinegar, soy sauce, sugar and white pepper and set aside.
04Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.
05Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.
06Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
07Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.