1 lb. boneless chicken breast, cubed
4−6 carrots, sliced into
1/4" pieces 1 can bamboo shoots
12−15 dried hot peppers cooking oil
Sauce:
6 tbsp. soy sauce
2−3 tbsp. cornstarch
2−3 tbsp. powdered dry ginger
3 tbsp. sherry
Method :
Mix the ingredients for the sauce in a bowl. Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the peppers under medium−high heat and remove them to a plate. Add the cubed chicken and cook until pink color disappears (2−5 min). Remove the chicken from the wok. Add 1 tbsp. of oil to the wok, and add the carrots. Stir−fry until carrots begin to soften. (If you prefer soft vagetables, you can add several tablespoons of water to the carrots and steam them for 5 min. or so). Add the bamboo shoots and stir−fry 1−2 minutes. Add the peppers, chicken, and the sauce to the wok. Stir over medium heat until the sauce thickens.
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