Yield: 4 Servings
|2 teaspoons||Each cornstarch and dry sherry|
|¼ teaspoon||Each salt and pepper|
|1 pounds||Chicken breasts, skinned, boned, and cut in bite-siz pieces|
|3½ tablespoon||Salad oil|
|1 tablespoon||Minced garlic|
|2 teaspoons||Minced fresh ginger|
|1 tablespoon||Fermented black beans, rinsed and drained|
|1 small||Green pepper, seeded and cut into 1 inch pieces|
|1||Medium-size carrot, thinly sliced|
|8 ounces||Can sliced bamboo shoots|
|1 tablespoon||Water Cooking sauce -|
|½ teaspoon||Each crushed red pepper and salad oil|
|2 tablespoons||Soy sauce|
|2½ tablespoon||White wine vinegar|
|½ cup||Chicken broth|
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1½ t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 ½ minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini