Another option to that beautiful recipe above:
Get rice or noodles cooking.
Velvetize your choice of meat by slicing it into thin strips. marinate the strips for 20 minutes in a slurry made from:
1/2 cup water
2 tbs. soy sauce
2 tsp. pineapple juice
1/8 tsp. ginger
1/4 tsp. black pepper
dash of Chinese 5-spice
2 heaping tsp. corn starch.
Bring 2 inches of oil up to 345' F. in a heavy frying pan. Reduce heat to maintain that temperature. Place meat strips, 5 or 6 at a time, into the hot oil and let them rest until the coating turns white. Remove to paper towel lined dish.
In a small sauce pan, combine 4 tbs. Hoisen Sauce, 2 tbs. soy sauce, and 2 tbs. brown sugar. Place over medium heat and stir until the sugar is completely dissolved. Add a dash of granulated garlic, and a tsp. of granulated onion to the sauce. Add 2 tbs. Sriracha sauce for a little kick.
Place the cooked meat and sauce into a large bowl and gently stir to coat the meat. Serve with saute'd snow or snap peas and the noodles or rice.
Recipe 2
Use the above technique to make velvet chicken. Add 2 cups of bean sprouts, 1 can of sliced water chestnuts, a handful of snow pea pods, 2 stalks of fresh celery, bias sliced into 1 inch sections, and 1 coarsely cut onion into a pan with a touch of sesame oil, or peanut oil into a wok, or heavy frying pan, over high heat. Stir fry until the onion is sweet, but still crunchy. Add a slurry made from 1/3 cup of water, mixed with 1 tbs. cornstarch. Pour this over your stir-fried veggies and stir until the sauce is thickened. Add 1 tsp. sugar, and 2 tbs. soy sauce. Add the cooked chicken and stir until everything is hot. Serve with steamed rice, and chow mein noodles.
Seeeeeya; Chief Longwind of the north