Obviously you can sub in chicken or some other white meat for the frog. Besides chicken, pheasant, quail partridge or turkey breast would go well, as would shrimp or chunks of lobster. Serve this with steamed rice and a cold beer.
1handfuldried wood ear mushroom (also called "black fungus")
1/2cupchives, or garlic chives, sliced on the diagonal
Start by pouring boiling water over the dried wood ear mushrooms to rehydrate them. Cut the frog legs into segments at the joints; if you are really averse to bones, you can debone them as best you can.
Whisk the marinade ingredients together and marinate the frog legs in this while you chop the other vegetables and get the oil hot.
Pour the frying oil into a wok or large, heavy pot and get it to 350°F. Get some chopsticks ready, as well as a baking sheet. If you don't have chopsticks, a fork will do. Add one-third of the frog legs into the wok and use the chopstick to separate them as soon as they hit the hot oil. Fry until golden brown, about 3 to 5 minutes. Remove to the baking sheet and repeat with the rest of the frog legs, one-third at a time.
Turn off the heat, pour off the oil (you can let it cool, strain it and reuse several times), leaving about 3 tablespoons. Mix all the ingredients for the sauce together in a bowl.
Get the wok very hot, and add the garlic, ginger and shallot. Stir fry 30 seconds. Add the bamboo shoots, wood ear mushrooms, red bell pepper and the frog legs and stir fry 2 minutes.
Stir the sauce ingredients well so the starch is incorporated. Pour in the sauce, mix well and stir fry until it boils and thickens, about 1 to 2 minutes. Turn off the heat, garnish with the chives and serve.