| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hunan |
Main dish |
4 |
Servings |
INGREDIENTS
|
|
-Chicken – |
| 2 |
ts |
Each cornstarch and dry sherry |
| 1/4 |
ts |
Each salt and pepper |
| 1 |
lb |
Chicken breasts, skinned, boned, and cut in bite-siz pieces |
| 3 1/2 |
tb |
Salad oil |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Minced fresh ginger |
| 1 |
tb |
Fermented black beans, rinsed and drained |
| 1 |
sm |
Green pepper, seeded and cut into 1 inch pieces |
| 1 |
|
Medium-size carrot, thinly sliced |
| 8 |
oz |
Can sliced bamboo shoots |
| 1 |
tb |
Water Cooking sauce – |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Each crushed red pepper and salad oil |
| 2 |
tb |
Soy sauce |
| 2 1/2 |
tb |
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:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”