| Directions |
|---|
| Cut chicken into 1" squares |
| Beat egg in medium bowl. Add chicken. Sprinkle 1.5 tablespoons cornstarch over the top. Mix well. Add 3 tablespoons soy sauce and 1 tablespoon peanut oil. Marinate at room temperature for at least 30 minutes. |
| Cut bamboo shoots into 3/4" lengths. Cut onions into 3/4" lengths. Cut green peppers into 1" squares. Cut dried red chili peppers into 3/4" lengths. |
| Mix 2 teaspoons cornstarch and water in a bowl until smooth. Add 3 tablespoons soy sauce, rice wine, black vinegar, sugar and sesame oil. |
| Heat 3 tablespoons peanut oil in a pre-heated wok. Reduce heat to low and add red chili peppers. Stir fry until peppers turn dark brown. The pungent odors released from the peppers can irritate your eyes. Add ginger and garlic and stir fry for 10 seconds. |
| Increase heat to high. Scatter in chicken (1/4 at a time) and stir fry for about 1 minute. |
| Repeat this until all chicken has been cooked. Add bamboo shoots and stir fry for 1 minute. Add green onions and green peppers and stir fry 45 seconds. |
| Stir cornstarch mixture and add to wok. Stir fry until sauce coats food evenly. Remove from heat. |
