1 clove garlic
1 c. vegetable (bamboo shoots, carrots, green peppers, mushrooms, onions, or whatever strikes your fancy)
1/2 c. sugar
1/2 c. vinegar
1 c. water
2 tsp. soy sauce
2 tsp. oil
1 1/2 tsp. cornstarch

Mince garlic. Chop vegetables. Combine sugar, vinegar, 1/2 cup water, and soy sauce. Heat oil. Add garlic and stir-fry briefly. Add vegetables and fry until slightly soft. Reduce heat to medium; add liquid, and stir to heat. Mix cornstarch and remaining water. Stir paste into sauce and cook slightly to thicken.

CHICKEN:

1 lb. chicken
1 tsp. cornstarch
1 tsp. sherry
2 tsp. soy sauce
Oil for deep frying
2 bell peppers (1 green, 1 red)
2 c. onions
1 clove garlic
2 slices fresh ginger root
1/4 c. stock (chicken soup mix works well) mixed with tsp. cornstarch, 3 tsp. soy sauce, 1 red chili pepper, 1/2 tsp. salt, 1 tsp. sugar

Cut chicken into 1 inch cubes. Combine cornstarch, sherry, and soy sauce. Add to thicken and toss to coat. Let stand 10 minutes. Dice peppers and onion. Mince garlic and ginger. Heat oil. Add chicken to oil, fry to golden, and drain on paper towels. In two tablespoons hot oil, stir fry garlic and ginger. Add peppers and onions and stir fry until soft. Stir in stock mixture. Add chicken to reheat briefly. Add sauce and serve.