KUNG PO CHICKEN / KUNG PO SHRIMP

Marinade
      1 Tbsp  light soy sauce
       1 tsp  sesame oil
      1 Tbsp  Chinese cooking wine
     1 clove  garlic
      1 Tbsp  corn starch

Seasoning Sauce
      2 Tbsp  Chile Puree with Garlic 
       1 tsp  white rice vinegar
     1/2 tsp  sugar

Stir Fry
      1/2 lb  chicken or shrimp
      1 or 2  dried red peppers (chile japonaise)
           1  medium size green pepper cut into 1" cubes
      4 Tbsp  corn oil or peanut oil


1.  Prepare marinade.  Cut chicken into 1-inch cubes and marinate 
    for at least 1/2 hour.

2.  Prepare seasoning sauce.

3.  Stir fry chicken in oil in wok.

4.  Remove chicken from wok and set aside.

5.  Use oil remaining in wok to stir fry vegetables for about 
    two minutes.  Add seasoning sauce during last minute.

6.  Return chicken to wok.  Stir.  Serve over white rice.