2 chicken breasts cut into 1" pieces
2 DT chilies chopped fine
6 black mushrooms, diced
1/2 cup water chestnuts
1/2 cup bamboo shoots, diced
1/2 cup red pepper cut into small pieces
1 scallion chopped fine
SAUCE:
6 tsp. sweet bean sauce
4 tsp. hoisin sauce
4 tsp. black soy
1/2 tsp. sugar
2 tsp. sesame oil
1/2 cup raw walnuts
- Pan fry walnuts and set aside.
- Fry chicken until it turns white. Set aside.
- Reheat wok and add all vegetables and pepper, mix well about 30 seconds.
- Stir in sauce and mix, then add chicken, cover and cook 2 minutes. Add 1 tbl. broth to wok as lubricant, add nuts and serve.