1 tsp. each cornstarch & soy sauce
4 tsp. water
2 tsp. dry sherry
1 whole chicken breast (about 1 lb.), skinned, boned & cut into bite size pieces
3 1/2 tbsp. salad oil
Cooking Sauce (recipe follows)
1 lb. red or green bell peppers or 1 lb. asparagus
2 tsp. fermented salted black beans, rinsed, drained & finely chopped
1 lg. clove garlic, minced
1 med. size onion, cut into wedges, layers separated

In a bowl, stir together cornstarch, soy, 1 teaspoon water and sherry. Add chicken and stir to coat; then stir in 1 1/2 teaspoons of the oil and let marinate for 15 minutes.

Meanwhile, prepare Cooking Sauce; set aside. Seed bell peppers and cut into 1" squares. (Or snap off and discard tough ends of asparagus; cut spears into 1/2" slanting slices.)

Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil begins to heat, add black beans and garlic; stir once. Add chicken mixture and stir fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside.

Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell peppers and onion and stir fry for 1 minute. Add remaining 1 tablespoon water and cook, uncovered, until vegetables are tender-crisp to bite, 2 to 4 more minutes. (If using asparagus, add 2 tablespoons water, cook, covered, for 3 to 4 minutes.) Return chicken to wok. Stir Cooking Sauce, pour into wok and stir until sauce boils and thickens. Makes 2 or 3 servings.

COOKING SAUCE: Stir together 1 tablespoon each soy sauce and cornstarch, 1/4 teaspoon sugar and 1/2 cup regular strength chicken broth or water.