Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Each cornstarch and dry -into 1 inch pieces
-sherry 1 md Carrot, thinly sliced
1/4 ts Each salt and pepper 8 oz Sliced bamboo shoots
1 lb Chicken breasts, skinned, 1 tb Water
-boned, and cut in bite-size Cooking sauce:
-pieces 2 ts Cornstarch
3 1/2 tb Salad oil 1/2 ts Crushed red pepper
1 tb Minced garlic 1/2 ts Salad oil
2 ts Minced fresh ginger 2 tb Soy sauce
1 tb Fermented black beans, 2 1/2 tb White wine vinegar
-rinsed and drained 1/2 c Chicken broth
1 sm Green pepper, seeded and cut

Chicken: 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).

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