Title: Stir-Fry Chicken Szechuan Style
Categories: Chinese5
Yield: 4 servings

--------------------------------INGREDIENTS--------------------------------
1 lb Chicken; cut in 1x2" slices
1 lb Bok choy or chinese cabbage
Cut into bite size pieces
1 ts Ginger root; chopped
1 ts Garlic; chopped
1 tb Bean paste; or hot bean
-paste
1 Scallion; cut 1/4"
1/4 ts Salt
1/2 c Chicken stock

-------------------------MARINATE CHICKEN 20 MIN IN-------------------------
1 tb Thin soy
2 ts Cornstarch
1/2 ts Sugar
1 ts Rice wine
2 ts Oil

---------------------------------SEASONINGS---------------------------------
1 ts Rice wine
2 ts Black soy
1 ts Sugar
1 ts Sesame oil
1 ts Rice vinegar; or brown vineg
1/4 ts Five spice powder
1/2 c Stock
1 ts Cornstarch; dissolved in
1 tb - cold water

Marinate chicken.

Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle salt. Add
bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3
minutes. Remove to serving plate and set aside.

Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste.
Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the
seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch
to thicken. Remove and place on top of the bok choy. Sprinkle scallions on
top and serve.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.