2 chicken breast fillets (or use mix of thigh meat)
1 jar Wing Yip Black Bean Sauce
1 small red pepper - (large dice)
1 small tin bamboo shoots (140g drained weight)
1 tsp minced garlic paste (or use fresh)
3 spring onions (3cm lengths)
3 tbsp peanut oil or vegetable oil
Cut the chicken into bite size pieces and season in sesame oil, light soya sauce and 1 tsp cornflour
Heat the oil in a wok and fry the minced garlic.
Add the chicken and the black bean sauce and stir fry on high until chicken is cooked.
This should take approximately 4 minutes.
Then add bamboo shoots and cook for a further 4 minutes before adding the red peppers and white part of the spring onion.
Cook for further 2 minutes before adding in green tops of spring onions and turn off heat.
Serve immediately with white rice.