1/2 lb Boneless chicken breasts
- skinned
2 sm Fresh green or red chiles
8 oz Canned bamboo shoots
1/2 lb Zucchini
1 lg Red or green bell pepper
2 tb Oil, preferably peanut
2 tb Chicken stock
2 tb Rice wine or dry sherry
1 1/2 ts Chili bean sauce (or more)
2 ts Granulated sugar
2 tb Dark soy sauce
1 tb Chinese black rice vinegar
-=OR=- Cider vinegar
1 tb Tomato paste

CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh
chiles in half, carefully remove the seeds and shred the chiles. (Do not
touch your eyes while doing this, as it will make them sting.) Then prepare
all the vegetables. Rinse the bamboo shoots in clean water and shred them.
Trim the zucchini and shred them. Wash the bell pepper, remove the seeds
and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet.
When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute
or until the chicken is slightly firm. Remove the cooked chicken and drain
it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is
hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper.
Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix
them well and stir-fry for another minute. Return the chicken shreds and
give the mixture a few quick stirs to finish cooking the chicken. Turn onto
a serving platter and serve at once.