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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.

Contributed by: Heather Rayle

Won Ton

ingredients:

1 pkg. won ton wrappers [found in the
produce department]

1 pkg. pork sausage

4 scallions [diced]

1 can water chesnuts [diced]

dash of salt, pepper, and garlic salt

Mix all ingredients

Lay won ton wrappers flat on counter top.
Place 1 tsp. of mixture in the

center of each skin. Dip your fingers into
a cup of warm water and

moisten two edges of the wrapper then fold
it in half into a triangle

shape. Moisten the two outer points of the
triangle then bring them

together. Fry in oil at 350 degrees for
about 3 minutes. Turn over once

during cooking.