1 teaspoon each cornstarch and soy sauce 2 teaspoons dry sherry 1 teaspoon water 1 pound chicken breasts, skinned, boned, and cut in bite-size pieces 3 1/2 tablespoons salad oil Cooking sauce (directions follow) 1 pound asparagus 2 teaspoons fermented black beans, rinsed, drained, and finely chopped

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.

From my favorite cookbook- The Roosevelt Raccoons "All of Our Favorites" cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we

A great dish for your next chinese feast! It is mildly spicy and goes great with just about anything.

Instructions Combine teriyaki sauce and garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes. Heat oil in wok or heavy large skillet over high heat. Add bell pepper and onion and cook until onion is almost tender, stirring constantly, about 4 minutes. Add

Disjoint chicken wings. Discard tip section to boil for soup broth. Marinate remaining pieces for 20 minutes. Cut peppers into bite size angular pieces. Chop onion into 8 wedges. Chop green onion into 1/2 inch lengths. Heat wok over high heat. Add 3 tablespoons oil. Drain chicken wings, add to hot