Kung Pao Squid

MARINADE

2 ts Cornstarch

1 ts Sesame oil

1/4 ts Salt

1 pn Of white pepper

CHILI SEASONING

6 sm Dry red chilies

2 ts Minced fresh ginger

1 ts Minced or pressed garlic

1/2 ts Crushed hot red pepper or -chili flakes

SAUCE

1/3 c Low-salt chicken broth

3 tb Balsamic vinegar, or Chinese -black rice vinegar

2 1/2 tb Soy sauce

5 ts Sugar

1 1/2 ts Sesame oil

VEGETABLES

2 tb Salad oil

2 Stalks Celery, cut into 1/2 -inch slices

1 sm Green or red bell pepper, -cut into 1 inch squares or -julienned

1 sm Onion, cut into 1 inch -chunks, layers separated

1 cn Whole bamboo shoots (15 -oz.), drained and cut into 1/2 Inch cubes OR 1 cn Sliced bamboo shoots (8 -oz.), drained

1 1/2 ts Cornstarch dissolved in 1 -tablespoon of water