Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately. This one is a combination of Nina Simond's recipe and my additions and changes....it is a very delightful Szechuan Chinese(or Hunan) dish. Enjoy! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 20 Mar 1999