Instructions: Cut chicken into 2 x 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate 20 minutes.

Pare outer layer from broccoli. Cut broccoli lengthwise into 1 inch thick stems; remove flowerets. Cut stems diagonally into 1/4 inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1 inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar, and ginger root; stir-fry 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot.

Makes 4 servings.

Original recipe called for 3 tablespoons vegetable oil. Two were more than enough, and I may cut it back to 1 tablespoon since my stir-fry pan is nonstick. I also could not find brown bean sauce, so I used black bean sauce. Instead of chili or red pepper flakes, I sprinkled in about 1/4 teaspoon ground red pepper (just sprinkled in, use to your taste).

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