HUNAN WOK RECIPES

Steps:

• Pour peanut oil into a wok, and heat to 375°F. Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside. Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins. Add shrimp, and toss together thoroughly. Stir sauce, and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately. Sauce: 1 1/2 tbsp. oyster sauce 3 tsp. sugar 4 tbsp. ketchup 1/2 tsp. salt pinch of white pepper 2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil 1 tsp. sesame oil Directions: Combine in a bowl, and mix well. When ready to serve pour over shrimp, and mix well. Serve.

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.