Chinese CHicken and Zucchini

[zeedrippyvessel.livejournal.com]

I make this in a wok and cut EVERY thing up before hand.... it just cooks waaay to fast!!!!! Also, I made this last week for me and Spawn.... there were NO leftovers!!!!

5 dried Oriental mushrooms (I skip this)
2 teaspoons EACH of: soy sauce (I use low salt) cornstarch, dry sherry, and water
dash of white pepper
1 clove garlic minced
1/2 teaspoon of fresh ginger
2 teaspoons of fermented salted black beans, rinsed drained and finely chopped
1 nad 1/2 pounds chicken breasts skinned boned and cut
3 1/2 tablespoons of salad oil
1/2 pound zucchini
1 whole bamboo shoot cut into small pieces (I used one small can of fancy cut bamboo shoots)
1 red or green bell pepper, seeded and cut into 1 inch squares (I use both)

Cooking Sauce:

Stir together 1/2 cup water, 1 tblsp dry sherry, 2 tblspn oyster sauce OR soy sauce (I used soy) 1/4 teas of sugar or splenda, 1 teas of seasame seed oil, and 1 Tblspn of cornstarch

Soak mushrooms in arm water to cover for 30 minutes, then drain. Cut off and discard stems and squeeze caps dry, thinly slice and set aside

IN a bowl mix soy, cornstarch sherry water pepper garlic ginger and beans. Cut chicken into bite sized pieces, add to marinade and stir to coat. Stir in 1 1/2 teaspoons of the oil. Let marinate fo 15 minutes. Meanwhiled prepare cooking sauce, set aside. Roll cut zuchinni (I just cut it!)

Place a wok (or frying pan) over high heat. When wok/pan is hot, add 2 Tablesppons of oil. When oil is hot, add chicken mixture and stir fry until meat is no longer pink in center. Takes about 3 minutes. REmove and set aside.

Pour remaining tablespoon of oil into wok. When oil is hot, add musrooms, bamboo shoots, zucchini and bell pepper. Stir fry until tender crips to bit... about 3 more minutes. Return chicken to wok. Stir in cooking sauce, pour into wok and stir until sauce boils and thickens.

Serve over rice.