---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY COUNTRY-STYLE CHICKEN
  Categories: Oriental
       Yield: 4 servings
  
     1/2 lb Boneless chicken breasts
            - skinned
       2 sm Fresh green or red chiles
       8 oz Canned bamboo shoots
     1/2 lb Zucchini
       1 lg Red or green bell pepper
       2 tb Oil, preferably peanut
       2 tb Chicken stock
       2 tb Rice wine or dry sherry
   1 1/2 ts Chili bean sauce (or more)
       2 ts Granulated sugar
       2 tb Dark soy sauce
       1 tb Chinese black rice vinegar
            -=OR=- Cider vinegar
       1 tb Tomato paste
  
   CUT THE CHICKEN BREASTS into shreds about 3 inches
   long. Cut the fresh chiles in half, carefully remove
   the seeds and shred the chiles. (Do not touch your
   eyes while doing this, as it will make them sting.)
   Then prepare all the vegetables. Rinse the bamboo
   shoots in clean water and shred them. Trim the
   zucchini and shred them. Wash the bell pepper, remove
   the seeds and shred it, too. Heat 1 tablespoon of the
   oil in a wok or large skillet. When it is almost
   smoking, quickly stir-fry the chicken shreds for 1
   minute or until the chicken is slightly firm. Remove
   the cooked chicken and drain it. Wipe the wok clean.
   Reheat it and add the rest of the oil. When it is hot,
   add the shredded chiles, bamboo shoots, zucchini and
   bell pepper. Stir-fry for about 2 minutes, and then
   add the rest of the ingredients. Mix them well and
   stir-fry for another minute. Return the chicken shreds
   and give the mixture a few quick stirs to finish
   cooking the chicken. Turn onto a serving platter and
   serve at once.
  
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