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.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf