2 tsp. EACH cornstarch and dry sherry
1/4 tsp. EACH salt and pepper
1 lb. chicken breasts, boned, skinned, cut in bite-size pieces
3 1/2 tbsp. salad oil (approximately)
1 tbsp. minced garlic
2 tsp. fresh ginger, minced
1 tbsp. fermented black beans, rinsed and drained (optional)
1 sm. green pepper, seeded and cut in 1" squares
1 med. carrot, thinly sliced
1 (8 oz.) can bamboo shoots, sliced
1 tbsp. water

COOKING SAUCE:

2 tsp. cornstarch
1/2 tsp. EACH crushed red pepper and salad oil
2 tbsp. soy sauce
2 1/2 tbsp. white wine vinegar
1/2 c. chicken broth or water

In a bowl combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.

Prepare cooking sauce and set aside.

Place wok or wide frying pan over high heat. When pan is hot add 2 tablespoons 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 the pan.

Add remaining 1 tablespoon of 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.

Serve over rice. Serves 4.