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Here's one...
Hunan Hot & Sour Chicken
Ingredients
2 tsp Each cornstarch and dry sherry
1/4 tsp Each salt and pepper
1 lb Chicken breasts, skinned, boned, and cut in bite-size pieces
3 1/2 Tbl Salad oil
1 Tbl Minced garlic
2 tsp Minced fresh ginger
1 Tbl Fermented black beans, rinsed and drained
1 sm Green pepper, seeded and cut into 1 inch pieces
1 Medium-size carrot, thinly sliced
8 oz Can sliced bamboo shoots
1 Tbl Water
Cooking sauce
2 tsp Cornstarch
1/2 tsp Each crushed red pepper and salad oil
2 Tbl Soy sauce
2 1/2 Tbl White wine vinegar
1/2 cup Chicken broth
Preparation
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 tsp 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 Tbl 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 Tbl 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.
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