Recipe Database
Bamboo Chicken
Bamboo Chicken
2 oz. dried wood-ear mushrooms
1 medium cucumber, sliced
1 tsp salt


2 tsps. Chinese rice wine or dry sherry
2 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. white pepper
1/2 lb. boneless skinless chicken breast thinly sliced


3 Tbl. swanson chichen broth
1 Tbl. Chinese rice wine or dry sherry
1 Tbl. spicy Scezchaun noodle sauce
1 Tbl. soy sauce
2 Tbl. veggie oil
2 tsp.minced garlic
2 tsp. minced ginger
1 fresh hot chili, thinly sliced
1 crookneck squash cut into 1-inch pieces
1 zucchini cut into 1-inch pieces

In a bowl, soak the mushrooms in warm water until softened, about 30 minutes. Drain, coarsely chop, and set aside. Put the cucumbers in a colander and sprinkle with salt and toss. Let drain about 30 minutes. rinse and drain again and pat dry. Set aside. +++++++++++++++++++++++++++++==++++++++++++++++ To make the marinade, combine the ingredients in a bowl and mix well. Add the chicken and stir to evenly coat. Let sit for 10 minutes. +++++++++++++++++++++++++++++==++++++++++++++++ To make the sauce, combine the indredients in a small bowl and mix well. Set aside. Heat stir fry pan till hot. Add the oil. Add garlic, ginger,and chili and cook stirring until fragrant, about 10 seconds. Add the chicken and stir fry until no longer pink, about 2 minutes. Add squash and Zucchini and cook until the zucchini turns bright green, about 1 minute. Add mushrooms and sauce and bring to a boil. Add the cucumber and cook until the sauce thickens, about 2 minutes.