Kung Pao (Chicken or Shrimp)
Kung Pao Shrimp Kung Pao Chicken 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

1/3 teaspoon SALT
2 teaspoon THIN SOY SAUCE
2 teaspoon medium dry SHERRY
1 teaspoon CORNSTARCH
1 tablespoon EGG WHITE (lightly beaten)
Cooking Sauce
2 tablespoon SOY SAUCE
1 tablespoon DRY SHERRY
2 tablespoon SUGAR
1 tablespoon CHILI SAUCE
1 1/2 tablespoon CORNSTARCH
2 tablespoon CHICKEN BROTH
Prepare the Marinade:
  1. In a mixing bowl large enough to hold the chicken/shrimp, lightly beat 1 egg white.
  2. Add the salt, soy sauce, wine or sherry, 1 teaspoon of cornstarch, and mix well.
  3. Marinade Chicken/Shrimp for about 30 minutes to 1 Hour in refrigerator.
Prepare the Cooking Sauce: Mix the sauce ingredients together well and set aside.
Prepare the vegetables:
  1. Cut the SCALLIONS into small rounds.
  2. Cut the ZUCCHINI into 1 inch chunks.
  3. Cut the BELL PEPPER(s) into 1 inch squares.
Prepare the meet:
  1. If using chicken, clean the chicken and cut into 1 inch cubes.
  2. If using shrimp, clean and wash the shrimp.
  3. Mix the meat with the marinade mixture and let marinade for 15-30 minutes (or more).
  1. Heat a wok over HIGH heat until smoke rises.
  2. Add 1/2 the OIL and swirl it around, and reduce to MEDIUM HIGH heat.
  3. Add the BELL PEPPER and ZUCCHINI and cook for about 2 minutes until tender.
  4. Then remove the vegetables to a bowl and save.
  5. Add the other 1/2 of the OIL and swirl it around.
  6. Add the dried CHILIS and cook for about 30 seconds.
  7. Add the GINGER and GARLIC and cook for about 30 seconds to release the aromas.
  8. Add the CHICKEN, stirring constantly, cook for 1-2 minutes. If using SHRIMP, add the shrimp and cook until pink.
  9. Splash in the WINE or SHERRY and SCALLIONS and cook for about another minute.
  10. Re-add the BELL PEPPER & ZUCCHINI, and the cooking sauce.
  11. Continue to stir until the sauce boils and thickens.