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
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.