Preparation / Directions:
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
|
