| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken, Main dish |
4 |
Servings |
INGREDIENTS
|
|
Taule BTVC62A |
| 2 |
t |
Cornstarch |
| 2 |
t |
Dry sherry |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
lb |
Chicken breasts, skinned and |
|
|
Cut in small pieces |
| 4 |
T |
Vegetable oil |
|
|
Cooking Sauce, follows |
| 1 |
T |
Garlic, minced |
| 2 |
t |
Fresh ginger, minced |
| 1 |
T |
Fermented black beans |
|
|
rinsed |
|
|
Drained |
| 1 |
|
Small green pepper, seeded |
|
|
Cut in 1" squares |
| 1 |
|
Medium-size carrot, thinly |
| 1 |
|
Sliced bamboo shoots, 8oz |
| 1 |
T |
Water |
|
|
Hot cooked rice |
| 2 |
t |
Cornstach |
| 1/2 |
t |
Crushed red pepper |
| 1/2 |
t |
Vegetable oil |
| 2 |
T |
Soy sauce |
| 2 1/2 |
T |
White wine vinegar |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and
stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15
minutes to marinate. Prepare cooking sauce by mixing together all
ingred- ients, set aside. Place wide frying pan (or wok) on high heat.
When hot, add 2 Tbl 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 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 about 1 1/2 minutes. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirring, until sauce bubbles and
thickens. Serve with rice. Posted to EAT-L Digest 29 Sep 96 Date:
Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@METRONET.COM>
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