Let's try one more...
Kung Pao Whatever serving four either way.
(I'm getting this by comparing two recipes, one for Kung Pao Chicken and one for Kung Pao Shrimp. It's the same method, which means you could easily substitute pork if you wanted to. Or Kielbasa, even! But I wouldn't call that one authentic.
)
Cut
1 lb chicken breast (boneless/skinless) into 1 inch cubes, or shell and devein
1 lb medium shrimp. Toss in a bowl with
1 egg, 3 T cornstarch, and
1/2 t salt; let stand for 30 minutes or so.
In a bowl, blend
1 T cornstarch, 1 T dry sherry, 3 T rice vinegar, 2 t sugar, and
3 T water; set aside.
Dice
1 green bell pepper, and mince
3 scallions, 3 slices fresh ginger, and
3 cloves garlic. Add
2 small dried hot red peppers, crumbled. Set aside.
Heat
2 c vegetable oil (It's back!) to 375 degrees. In batches, add chicken or shrimp, and cook for 3 to 5 minutes or until chicken is golden or shrimp is pink. Remove with slotted spoon and drain on paper towels.
Pour off all but 2 T oil, return to high heat. Add veggies and stir-fry for about 30 seconds. Stir cornstarch mixture and add to veggies, bring to a boil and cook until thickened, one or two minutes. Add shrimp or chicken back to the wok, heat through; add
1/4 c dry roasted peanuts and drizzle with
1 T Asian sesame oil, stir to blend and serve.
