2 green onions with tops
1 med. green pepper
1 tbsp. cornstarch
1 tbsp. water
3 tbsp. vegetable oil
2 tbsp. shredded red chili pepper
1 tbsp. brown bean sauce
1 tsp. finely chopped garlic
1 c. shredded carrots
1 (8 1/2 oz.) can shredded bamboo shoots, drained and shredded
1/2 c. chicken broth
1/4 tsp. salt

Cut onions into 2-inch pieces. Cut green pepper into 1/4 inch strips. Mix cornstarch and water. Add vegetable oil to pan, coat sides. Stir in chili pepper, bean sauce and garlic. Add carrots and bamboo shoots, stir fry 1 minute. Stir in chicken broth and salt, heat to boiling. Stir in cornstarch mixture, cook and stir until thickened about 10 seconds. Add onions and green pepper, cook and stir 30 seconds. 4-5 servings.