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Ingredients:
1 pound Chicken breasts - cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers cut into small slices
Set above ingredients aside
Sauce
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
1/2 teaspoon Salt
Instructions:
Mix the above ingredients well and set aside. Cook chicken in a
little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you
don't
have a wok). Cook for a minute or two. Sprinkle a little of the
rice wine
vinegar over the chicken/veggie mixture and cook another minute.
Add nuts
and cook another minute. Pour sauce over the contents of wok and
cook
until heated through. Serve over hot cooked rice with a nice side
dish
such as Szechuan Green Beans.
Serving size: 4
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