Depending on your preference, you can make this Cantonese dish with asparagus or bell peppers. Serve with hot rice and garnish with cilantro sprigs, if you like.
In a bowl, stir together cornstarch, soy sauce, 1 teaspoon of the water, and sherry. Add chicken and stir to coat; then stir in 1 1/2 teaspoons of the oil and let marinate for 15 minutes. Meanwhile, prepare Cooking Sauce and set aside. Seed bell peppers and cut into 1-inch squares. (Or snap off and discard touch ends of asparages; cut spears; cut spears into 1/2-inch slices.) Place a wok over high heat; when wok is hot, add 1 tablespoons of the oil. When oil begins to heat, add black beans and garlic; stir once. Add chicken mixture and stir-fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside. Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell peppers and onion and stir-fry for 1 minute. Add remaining 1 tablespoon water and cook, uncovered, until vegetables are tender-crisp to bite--2 to 4 more minutes. (If using asparagus, add 2 tablespoons water; cook, covered, for 3 to 4 minutes.)
Cooking Sauce:
If you're fond of Chinese food and fiery flavors, you're almost certain to enjoy this Szechwan speaialty. Chinese chefs often leave the charred whole chiles in the dish, but you can remove them if you prefer.
Preparation time: About 10 minutes If you're fond of Chinese food and fiery flavors, you're almost certain to enjoy this Szechwan speciality. Chinese chefs often leave the charred whole chiles in the dish, but you can remove them if you prefer.
In a bowl, stir together sherry, cornstarch, salt, and white pepper. Add chicken and stir to coat, then stir in 1 tablespoon of the oil and let marinate for 15 minutes. Meanwhile, prepare Cooking Sauce and set aside. Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil. When oil is hot, add chiles and peanuts and stir until chiles ust begin to char. (If chiles become completely black, discard them. Remove peanuts from wok and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from wok; set aside. Pour 1 tablespoon more oil into wok and increase heat to high. When oil begins to heat, add garlic and ginger and stir once, then add half the chicken mixture. Stir-fry until meat is no longer pink in the center; cut to test (about 3 minutes). Remove from wok and set aside. Repeat to cook remaining chicken, adding 1 tablespoon oil. Return all chicken to wok; add peanuts, chiles, and onions. Stir Cooking Sauce and pour into wok; stir until sauce boils and thickens. Makes 4 servings.
Cooking Sauce:
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