-Chicken -
2 ts Each cornstarch and dry
-sherry
1/4 ts Each salt and pepper
1 lb Chicken breasts, skinned,
-boned, and cut in bite-siz
-pieces
3 1/2 tb Salad oil
1 tb Minced garlic
2 ts Minced fresh ginger
1 tb 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 tb Water
-Cooking sauce -
2 ts Cornstarch
1/2 ts Each crushed red pepper
-and salad oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c  Chicken broth

In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and
stir to coat, then stir in 1 1/2 t 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 T 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 T 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 (recipe follows).