Kung Pao (Chicken or Shrimp)
INGREDIENTS
1 pound BONELESS/SKINLESS CHICKEN or 1 pound SHRIMP (or combination)1 large ZUCCHINI (cut into 1 inch chunks)
1 BELL PEPPER (cut into 1 inch squares)
2 or 3 long (4-5 small) seeded dried red CHILIS
2 cloves GARLIC
1-2 teaspoon freshly grated GINGER ROOT
1 tablespoon SHAOHSING WINE or medium-dry SHERRY
3 SCALLIONS (cut cross-wise in to small rounds)
4 tablespoon PEANUT OIL
Marinade
1/3 teaspoon SALT2 teaspoon THIN SOY SAUCE
2 teaspoon medium dry SHERRY
1 teaspoon CORNSTARCH
1 tablespoon EGG WHITE (lightly beaten)
Cooking Sauce
2 tablespoon SOY SAUCE1 tablespoon WHITE WINE or RICE VINEGAR
1 tablespoon DRY SHERRY
2 tablespoon SUGAR
1 tablespoon CHILI SAUCE
1 1/2 tablespoon CORNSTARCH
2 tablespoon CHICKEN BROTH
DIRECTIONS
Prepare the Marinade:
Prepare the vegetables:
- In a mixing bowl large enough to hold the chicken/shrimp, lightly beat 1 egg white.
- Add the salt, soy sauce, wine or sherry, 1 teaspoon of cornstarch, and mix well.
- Marinade Chicken/Shrimp for about 30 minutes to 1 Hour in refrigerator.
Prepare the vegetables:
- Cut the SCALLIONS into small rounds.
- Cut the ZUCCHINI into 1 inch chunks.
- Cut the BELL PEPPER(s) into 1 inch squares.
- If using chicken, clean the chicken and cut into 1 inch cubes.
- If using shrimp, clean and wash the shrimp.
- Mix the meat with the marinade mixture and let marinade for 15-30 minutes (or more).
Cooking:
- Heat a wok over HIGH heat until smoke rises.
- Add 1/2 the OIL and swirl it around, and reduce to MEDIUM HIGH heat.
- Add the BELL PEPPER and ZUCCHINI and cook for about 2 minutes until tender.
- Then remove the vegetables to a bowl and save.
- Add the other 1/2 of the OIL and swirl it around.
- Add the dried CHILIS and cook for about 30 seconds.
- Add the GINGER and GARLIC and cook for about 30 seconds to release the aromas.
- Add the CHICKEN, stirring constantly, cook for 1-2 minutes. If using SHRIMP, add the shrimp and cook until pink.
- Splash in the WINE or SHERRY and SCALLIONS and cook for about another minute.
- Re-add the BELL PEPPER & ZUCCHINI, and the cooking sauce.
- Continue to stir until the sauce boils and thickens.