| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hunan |
Main dish |
4 |
Servings |
INGREDIENTS
|
|
Chicken – |
| 2 |
t |
Each cornstarch and dry |
|
|
sherry |
| 1/4 |
t |
Each salt and pepper |
| 1 |
lb |
Chicken breasts, skinned |
|
|
boned and cut in |
|
|
bite-siz |
|
|
pieces |
| 3 1/2 |
T |
Salad oil |
| 1 |
T |
Minced garlic |
| 2 |
t |
Minced fresh ginger |
| 1 |
T |
Fermented black beans |
|
|
rinsed and drained |
| 1 |
|
Green pepper, seeded |
|
|
and cut into 1 inch |
|
|
pieces |
| 1 |
|
Medium-size carrot, thinly |
|
|
sliced |
| 8 |
oz |
Can sliced bamboo shoots |
| 1 |
T |
Water |
|
|
Cooking sauce – |
| 2 |
t |
Cornstarch |
| 1/2 |
t |
Each crushed red pepper |
|
|
and salad oil |
| 2 |
T |
Soy sauce |
| 2 1/2 |
T |
White wine vinegar |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken
and stir to coat, then stir in 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 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 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). From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””