Kung Pao Chicken (or shrimp as the case may be)

    1 lb. skinless boneless chicken breast, cut into cubes
        (or 1 lb. shrimp)
    3 tb dark soy sauce
    1 tsp salt
    1 tb cornstarch
    1 tb sugar
    1 tb cider vinegar
    1 tsp sesame seed oil
    2-4 dried chilies, seeds removed
    3 tb canola, corn or peanut oil
    1/2 tsp Szechuan peppercorns, toasted and ground
    1 garlic clove, peeled and sliced
    1 scallion, green and white parts, 
        cut into 1-1/2 in. lengths, plus 2 tb
    thinly sliced scallions
    2 slices unpeeled gingerrot, 1 x 1/8 in. each
    1/2 c unsalted dry roasted peanuts

1.  Place chicken in bowl.  Add 1tb. soy sauce, salt and
cornstarch and mix well. Set aside.  Mix remaining 2 tb of soy
sauce together in small bowl with sugar, vinegar, and sesame
seed oil.  Set aside.

2.  Pour cooking oil into cold wok or stir fry pan and add
cilies.  Heat pan over med/high heat and stir peppers until
they turn dark brown.  Add peppercorns, garlic, scallion
pieces and gingerroot and stir.  Mix up chicken again and pour
into pan.  Stir briskly.

3.  Aftern stirring for 1 min., add soy sauce mixture, peanuts
and thinly sliced scallions.  Turn heat up to high and stir
for about 30 sec. until well mixed.  Remove chilies and
gingerroot if desires. Servie hot.

Serves 5-6 as part of multicourse meal.