groundnut (peanut) oil
boneless, skinless chicken breast, cubed
button mushrooms, halved
red pepper, seeded and diced
green pepper, seeded and diced
spring onion, finely chopped
carrots, thinly sliced
dried black beans, washed
piece fresh root ginger, peeled and grated
clove garlic, finely chopped
rice wine or dry sherry
Chinese Vegetable Stock
light soy sauce
corn flour dissolved in 4 teaspoons cold water
In a wok, heat oil until smoking, add chicken cubes and deep fry for 2 minutes.
Using a slotted spoon, lift chicken from oil and drain on absorbent kitchen paper.
Pour oil from wok, leaving just 2 tablespoons.
Add mushrooms to wok and stir fry for 1 minute.
Add red and green peppers, spring onions and carrots and stir fry for 3 minutes.
In a bowl, mash black beans with ginger, garlic and rice wine or dry sherry.
Stir into wok then stir in stock and soy sauce.
Cook for another 2 minutes.
Stir in corn flour mixture and bring to the boil, stirring.
Stir in chicken and heat through gently.
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