Post # 1
Szechuan chicken
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 + 3 tbsp. water
(or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
chopped fresh ginger or powdered dry ginger (to taste)--I use 2-3 tbsp.
3 tbsp. sherry (optional)


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 under medium
heat until the sauce thickens.  Serve with rice.

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