Kung pao chicken ii

Yield: 4 servings

Measure Ingredient
¾ pounds Chicken breast, boned and cut into shreds
\N \N Cornstarch
1 \N Egg white
1 \N Garlic clove, minced
1 \N Ginger piece, minced
1½ teaspoon Red pepper, crushed
½ cup Skinless peanuts
½ cup Bamboo shoots, diced
½ cup Pea pods
½ cup Straw mushrooms
\N \N Oil
2 tablespoons Brown bean sauce
1 tablespoon Hoisin sauce
1 teaspoon Sugar
2 teaspoons Rice cooking wine (or use dry sherry)
2 tablespoons Water


Dust chicken breast with cornstarch and massage in egg white. Mix sauce ingredients.

Heat oil in wok and stir-fry peanuts briefly. Remove from pan. Stir-fry chicken about two minutes. Remove from pan.

Pour in red pepper, garlic and ginger. Fry until peppers begin to change color. Add pea pods, mushrooms, bamboo shoots, chicken and sauce. Stir and cook 1 minute. Add peanuts, toss and serve.


* Stir-fried chicken with vegetables -- This recipe is from a Szechuan cooking class taught by Susan Newberry, Minnetonka, Minnesota.

* The original recipe said the mushrooms and pea pods are optional but I found that they are a must. The cornstarch and egg white act to seal the moisture so the chicken does not get dry. This gives the chicken a very different texture. I feel this is the way to stir fry chicken. But make sure that you do not let the chicken and egg white stand for more than 5 minutes, otherwise the egg white starts to run. Raw skinless peanuts are best, but you can also use blanched peanuts. The hoisin sauce and bean sauce are available at any oriental grocery store and at some supermarkets.

: Difficulty: easy.

: Time: 15 minutes preparation, 5 minutes cooking.

: Precision: No need to measure.

: Chi Vu

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