Ingredients Jump to Instructions ↓

  1. -Chicken - 2 t Each cornstarch and dry

  2. -sherry 1/4 t Each salt and pepper

  3. 1 lb Chicken breasts, skinned,

  4. -boned, and cut in bite-siz -pieces 3 1/2 T Salad oil

  5. 1 T Minced garlic

  6. 2 t Minced fresh ginger

  7. 1 T Fermented black beans,

  8. -rinsed and drained 1 sm Green pepper, seeded

  9. 1 inch pieces 1 Medium-size carrot, thinly

  10. -sliced 8 oz Can sliced bamboo shoots

  11. 1 T Water

  12. -Cooking sauce - 2 t Cornstarch

  13. 1/2 t Each crushed red pepper

  14. -and salad oil 2 T Soy sauce

  15. 2 1/2 T White wine vinegar

  16. 1/2 c Chicken broth

  17. 1 1/2 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

  18. 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

  19. 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 1/2 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).


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