Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken breast; in bite sized pieces |
1 tablespoon | Soy sauce |
1 tablespoon | Chinese cooking wine |
1 tablespoon | Cornstarch |
\N \N | Peanut oil for stir frying |
1 tablespoon | Garlic; finely chopped |
1 tablespoon | Ginger; finely chopped |
1 cup | Bamboo shoots; in bite size pieces |
1 cup | Tomatoes; in pieces |
¼ cup | Green onion; chopped |
1 tablespoon | Hot bean paste |
1½ tablespoon | Soy sauce |
1 teaspoon | Vinegar |
1 teaspoon | Sugar |
2 teaspoons | Sesame oil |
1 teaspoon | Szechuan pepper |
1 teaspoon | Salt |
2 tablespoons | Water (cold) |
1 teaspoon | Cornstarch |
1. Mix soy sauce, chinese cooking wine and corn starch, add chicken and mix to coat. Marinate for 15 minutes.
2. Heat wok. Add 2 peanut oil, garlic and ginger. Stir fry 1 minute.
3. Add chicken. Stir fry 2 minutes until chicken changes color. Remove.
4. Reheat wok. Add 1 tbsp peanut oil, bamboo shoots, white portion of green onions and tomatoes. Stir fry 2 minutes to heat through.
5. Add chicken and stir fry 1 minute.
6. Add hot bean paste, soy sauce, vinegar, suagr, sesame oil, szechuan pepper and salt.
7. Serve garnished with green onions.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@...> on Nov 08, 1997