| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Chicken, breasts; cubed |
| 1 | ts | Salt |
| 1 | ts | Cornstarch |
| 3 | Green peppers; cut into 1/ | |
| Set above ingredients aside | ||
| 2 | tb | Soy sauce |
| 1 | tb | Soybean paste |
| 1 | tb | Sugar |
| 2 | tb | Rice wine vinegar |
| 1/2 | ts | Salt |
INSTRUCTIONS
SAUCE Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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