Chicken With Black Bean Sauce Recipe

Ingredients

1 tsp. each cornstarch & soy sauce

4 tsp. water

2 tsp. dry sherry

1 whole chicken breast (about 1 lb.), skinned, boned & cut into bite

size pieces

3 1/2 tbsp. salad oil

Cooking Sauce (recipe follows)

1 lb. red or green bell peppers or 1 lb. asparagus

2 tsp. fermented salted black beans, rinsed, drained & finely chopped

1 lg. clove garlic, minced

1 med. size onion, cut into wedges, layers separated

Method

In a bowl, stir together cornstarch, soy, 1 teaspoon water and sherry.

Add chicken and stir to coat; then stir in 1 1/2 teaspoons of the oil and let marinate for 15 minutes.

Meanwhile, prepare Cooking Sauce; set aside.

Seed bell peppers and cut into 1" squares.

(Or snap off and discard tough ends of asparagus; cut spears into 1/2" slanting slices.)

Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil.

When oil begins to heat, add black beans and garlic; stir once.

Add chicken mixture and stir fry until meat is no longer pink in center; cut to test (about 3 minutes).

Remove from wok and set aside.

Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell peppers and onion and stir fry for 1 minute.

Add remaining 1 tablespoon water and cook, uncovered, until vegetables are tender-crisp to bite, 2 to 4 more minutes.

(If using asparagus, add 2 tablespoons water, cook, covered, for 3 to 4 minutes.)

Return chicken to wok.

Stir Cooking Sauce, pour into wok and stir until sauce boils and thickens.

Makes 2 or 3 servings.

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