| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Chicken |
4 |
Servings |
INGREDIENTS
|
|
Taule BTVC62A |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Dry sherry |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Chicken breasts; skinned and |
|
|
Cut in small pieces |
| 4 |
tb |
Vegetable oil |
|
|
Cooking Sauce; (follows) |
| 1 |
tb |
Garlic; minced |
| 2 |
ts |
Fresh ginger; minced |
| 1 |
tb |
Fermented black beans; rinsed |
|
|
Drained |
| 1 |
|
Small green pepper; seeded |
|
|
Cut in 1" squares |
| 1 |
|
Medium-size carrot; thinly |
| 1 |
cn |
Sliced bamboo shoots (8oz) |
| 1 |
tb |
Water |
|
|
Hot cooked rice |
| 2 |
ts |
Cornstach |
| 1/2 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Vegetable oil |
| 2 |
tb |
Soy sauce |
| 2 1/2 |
tb |
White wine vinegar |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
FOR SAUCE
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>
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”