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Old 01-02-2005, 01:01 PM   #11
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Kung Pao Beef, pork, chicken, fish or shrimp

1 1/2 pounds beef , pork, or chicken strips, shrimp, or fish pieces
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or sherry
1 egg, beaten
1/2 teaspoon salt

2 Tbs peanut oil
4 dried red chiles, cracked
1 Tbs garlic, minced
1/2 Tbs grated ginger
1 tsp pepper
2 scallions, chopped
1 red bell pepper, cut in strips
2 Tbs soy sauce
3 Tbs Chinese rice wine (or dry sherry)
2 Tbs Chinese black (or balsamic) vinegar
1 tsp sugar
1 cup chicken broth
1 Tbs cornstarch, dissolved in 4 Tbs water
1/3 cup unsalted, dry roasted peanuts

Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the meat, fish or shrimp, and stir to coat. Marinate for 1 hour, covered, in the refrigerator.

Place peanut oil in a wok, and swirl to coat sides, then place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger, and bell pepper and continue to infuse the oil. Remove the meat, fish, or shrimp from the marinade, pat dry with paper towel, then add it to the wok. Stir-fry the meat for 3 minutes until brown, the fish for two minutes until flaky, or the shrimp until it turns oink. Add the scallions. Blend in soy sauce, rice wine, basalmic vinegar, sugar and chicken broth and cook for 2 minutes. Add the cornstarch slurry to the sauce and stir to thicken. Add the peanuts and stir to blend.
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