Yield: 6 Servings
|1¼ pounds||Chicken thighs, boned|
|1½ tablespoon||+ 2 tea. cornstarch|
|4 tablespoons||Soy sauce|
|4 tablespoons||Peanut oil|
|19 ounces||Bamboo shoots, drained and Cubed|
|8 \N||Scallions, white only, diced 3/4 inch|
|3 \N||To 5 dried chili peppers, cut into 1/2 inch pieces|
|1½ tablespoon||Cold water|
|2 tablespoons||Rice wine|
|2 teaspoons||Sesame oil|
|1½ tablespoon||Chinese black vinegar|
|1 tablespoon||+ 1 teaspoon sugar|
|2 teaspoons||Minced fresh ginger|
|1 \N||Clove garlic, minced|
|1 cup||Unsalted, roasted peanuts|
Cut chicken into cubes. Beat egg in med. bowl; add chicken. Sprinkle with 1½ TB cornstarch; mix well.
Stir in 1 TB each of soy and peanut oil. Marinate 30 minutes. at room temp.
Mix 2 tea. cornstarch and the water in a small bowl until smooth. Stir in 3 TB soy, the rice wine, vinegar, sugar and sesame oil.
Heat wok over high heat 15 seconds; add 3 TB oil and heat until hot. Reduce heat to low. Add peppers; cook, stirring and pressing them against the sides of the wok, until dark red, about 10 sec. Add ginger and garlic, stir fry 10 sec. Increase heat to high, Scatter in chicken, about ¼ at a time; stir fry 1 minutes. after all chicken has been added. Add bamboo shoots, cook 1 minute. Add scallions, cook 30 sec.
Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats the chicken evenly. Add peanuts and turn off heat. Stir to blend.