Instructions: 1. Trim the fat off the chicken and cut the chicken into 3/4-inch pieces.

2. In a medium bowl, mix together 1 1/2 teaspoons chopped ginger, the salt, pepper, and 1 teaspoon cornstarch. Add the chicken and toss. Cover and refrigerate for 20 minutes.

3. Wash the zucchini and squash. Cut off the ends of the zucchini and squash. Cut the zucchini and squash in half lengthwise and cut each half into 1/4-inch diagonal slices. Cut the white onion into 1/4-inch slices.

4. Place the salted black beans in a small bowl and cover with warm water. Remove any bean skins that float to the top. Remove the beans from the water, rinse 2 to 3 times with cold water, and drain well.

5. In a small bowl, combine the remaining 1 tablespoon cornstarch, 1 tablespoon water, the soy sauce, and sugar.

6. Heat a wok or nonstick skillet over high heat and add 2 teaspoons vegetable oil. Add the chicken pieces and cook until white, approximately 3 minutes. Remove the chicken from the wok.

7. Reheat the wok or skillet and add the remaining 2 teaspoons vegetable oil over high heat. Add the onion, garlic, the remaining 1 teaspoon ginger, and the black beans and cook for 1 minute.

8. Add the zucchini and yellow squash, stirring constantly for 2 minutes. Add the chicken broth and bring to a boil. Add the chicken and stir in the cornstarch mixture. Cook and stir for 30 seconds, or until thickened. Serve hot.

Serving Ideas : Steamed rice.

NOTES : REVIEW: Heres another winner from Leeanns new book. We loved this! We made it with chicken breast meat and just green zucchini. Instead of salted black beans we used a bottled garlic black bean paste (Lee Kum Kee brand). If you want to do the same, skip step 4 and warm the bean sauce ( 2 to 3 tbs to taste) after frying the zucchini but just before adding the chicken in step 8. We served basmati rice (rinsed well before steaming), which worked well. Jasmine would have been too assertive. Try it with bell peppers when tired of zucchini.

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