| 1-1/4 lbs
chicken thighs, boneless & skinless 1 small egg 1-5/6 Tbsp cornstarch 4 Tbsp soy sauce 4 Tbsp peanut oil 1 can (19 oz) bamboo shoots 8 green onions, rinsed & drained (whites only) 5 dried red chili peppers, seeded (optional) |
1-1/2 Tbsp
cold water 2 Tbsp rice wine 1-1/2 Tbsp Chinese black vinegar 1-1/6 Tbsp sugar 2 tsp sesame oil 1 tsp minced pared fresh ginger root 2 tsp hoisin sauce (optional) 1 cup unsalted roasted peanuts 1 small clove garlic, minced |
| Cut chicken into 3/4 inch
pieces.� Beat egg in medium bowl and add chicken.� Sprinkle chicken with 1-1/2
tsp cornstarch and mix well.� Stir in 1 Tbsp each soy sauce and peanut oil.
� Marinate at room temperature 30 minutes. Cut bamboo shoots into 3/4 inch cubes.� Cut green onions into 3/4 inch pieces.� Cut peppers into 1/2 inch pieces.� Mix 2 tsp of cornstarch and the water in small bowl until smooth.� Stir in 3 Tbsp soy sauce, rice wine, vinegar, sugar, hoisin sauce, and sesame oil.� Heat wok over high heat 15 seconds.� Add 3 Tbsp peanut oil and heat until hot, about 30 seconds.� Reduce heat to low.� Add peppers, then cook stirring and pressing peppers against wok, until dark red, about 10 seconds.� Add ginger and garlic, and stir-fry 10 seconds more.� Increase heat to high.� Scatter in chicken, about one quarter at a time.� Stir-fry 1 minute after all chicken has been added.� Add bamboo shoots and stir-fry another minute.� Add green onions, then stir-fry 30 seconds. Stir cornstarch mixture until smooth and add to wok. � Cook and stir until sauce thickens and coats chicken evenly, about 30 seconds. � Add peanuts and turn off heat.� Stir a few more times. Serve immediately. � |
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