|"Threshold of Pain" Kung Pao Chicken|
Marinade: Sauce: Garnish:
Heat a bit peanut oil in the wok until just shy of smoking. Add chickenand stir fry until it is cooked and turns white. Remove and set aside.
Add more oil to the wok, and reheat until almost smoking. Stir fry red peppers until they are crisp and start to turn black. Add ginger and garlic and stir fry for about 10 seconds, stirring constantly. Add the sauce, stirring constantly until slightly thickened. Add the chicken and stir until tyhe chicken is heated through and the sauce is thick. Remove from heat and stir in the peanuts.
Serve over white rice, garnished with chile and scallion slices.
From: Larry Hunter via the CH-Mailing list
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