Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  dry white wine
  4          teaspoons  cornstarch
     1/4           cup  peanut oil
     1/4      teaspoon  szechuan peppercorn
  2             pounds  boneless chicken
  1         tablespoon  garlic
  1         tablespoon  ginger
  1         tablespoon  salted black beans
  1                cup  green bell pepper
  1                cup  carrot
  1                cup  sliced bamboo shoots
     1/2      teaspoon  crushed red chiles
  2        tablespoons  soy sauce
  2        tablespoons  vinegar
     1/2           cup  chicken stock

Preparation:

combine half the cornstarch, red pepper flakes, soy sauce, vinegar, and chicken broth-mix well, set aside rinse black beans and drain on paper towels combine wine, remaining cornstarch, and half the oil add chicken and toss to mix well cover and chill for 1-2 hours heat remaining peanut oil in a wok or saute pan, over a moderately-high flame add chicken, heat and stir for 2 minutes add garlic, ginger, and black beans heat and stir for 2 minutes add bell peppers, carrots, and bamboo shoots heat and stir for 2 minutes stir cooking sauce well, add to pan heat and stir until thickened remove from heat serve hot, with hot cooked rice

Nutritional Information:

430 Calories (kcal); 17g Total Fat; (37% calories from fat); 54g Protein; 11g Carbohydrate; 132mg Cholesterol; 950mg Sodium