General tso's chicken #09

Yield: 4 Servings

Measure Ingredient
1½ pounds Chicken; 3/4 in cubes
1 Egg
1 cup Flour
5 Sticks bok choy; sliced crosswise
3 Hot peppers; sliced legnthwise
1 Red; green pepper, cut in strips
3 tablespoons Sugar
3 tablespoons Soy sauce
3 tablespoons Corn starch
3 tablespoons White vinegar
3 tablespoons Chinese cooking wine
2 tablespoons Chinese chile paste with garlic
1 tablespoon Fresh grated ginger
1 tablespoon Hoisin sauce
1 tablespoon Black peppercorns
2 Cloves garlic; minced
1 tablespoon Oil for stir-frying
Oil for deep frying
½ teaspoon Cayenne

From: Ken Gomberg <kgomberg@...> Date: Tue, 10 Sep 1996 08:34:55 -0400 Recipe By: Bob Morrell

Dip chicken in egg, flour, and fry. In bowl, mix water, soy,cornstarch,vinegar,hoisin,wine,sugar,chile paste,peppercorns,cayenne.

Heat tbl oil in wok and stirfry garlic and ginger. In a few seconds, add peppers and bok choy. Fry 1 min, add sauce and meat. Stir until sauce thickens and coats. Serve on rice Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg <kgomberg@...> CHILE-HEADS DIGEST V3 #099

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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