Title: Hunan hot & sour chicken
 Categories: Main dish
      Yield: 4 Servings
 
           -Chicken -
      2 t  Each cornstarch and dry
           -sherry
    1/4 t  Each salt and pepper
      1 lb Chicken breasts, skinned,
           -boned, and cut in bite-siz
           -pieces
  3 1/2 T  Salad oil
      1 T  Minced garlic
      2 t  Minced fresh ginger
      1 T  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 T  Water
           -Cooking sauce -
      2 t  Cornstarch
    1/2 t  Each crushed red pepper
           -and salad oil
      2 T  Soy sauce
  2 1/2 T  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).