| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast; in bite sized pieces |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Chinese cooking wine |
| 1 |
tb |
Cornstarch |
|
|
Peanut oil for stir frying |
| 1 |
tb |
Garlic; finely chopped |
| 1 |
tb |
Ginger; finely chopped |
| 1 |
c |
Bamboo shoots; in bite size pieces |
| 1 |
c |
Tomatoes; in pieces |
| 1/4 |
c |
Green onion; chopped |
| 1 |
tb |
Hot bean paste |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Vinegar |
| 1 |
ts |
Sugar |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Szechuan pepper |
| 1 |
ts |
Salt |
| 2 |
tb |
Water (cold) |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
1. Mix soy sauce, chinese cooking wine and corn starch, add chicken and mix
to coat. Marinate for 15 minutes.
2. Heat wok. Add 2 peanut oil, garlic and ginger. Stir fry 1 minute.
3. Add chicken. Stir fry 2 minutes until chicken changes color. Remove.
4. Reheat wok. Add 1 tbsp peanut oil, bamboo shoots, white portion of green
onions and tomatoes. Stir fry 2 minutes to heat through.
5. Add chicken and stir fry 1 minute.
6. Add hot bean paste, soy sauce, vinegar, suagr, sesame oil, szechuan
pepper and salt.
7. Serve garnished with green onions.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 224 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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