From: ST931530@PIP.CC.BRANDEIS.EDU (GENERIC MAN) Reply-To: ST931530@PIP.CC.BRANDEIS.EDU (GENERIC MAN) Newsgroups: rec.food.recipes Followup-To: poster Subject: General Tso's Chicken Date: Fri, 01 Mar 96 17:36:35 GMT Organization: Express Access Online Communications, USA Message-ID: <01I10MCILYOO00PD34@PIP.CC.BRANDEIS.EDU> ---------- Recipe via Meal-Master (tm) v7.02 Title: General Tso's Chicken Categories: Oriental, Poultry Servings: 4 1 1/2 lb Chicken, cubed 1 tb Oil 1 Egg 2 Garlic cloves, minced 1 c Flour 1 ts Ginger root, fresh, shredded 2 x Bok choy, sliced across grai 13/16 Peppercorns, black 1 Green pepper, cut to strips 2 tb Vinegar, white 1 Red pepper, cut to strips 2 tb Chinese cooking wine 1/2 c Water 2 tb Chili paste with garlic 2 tb Soy sauce, dark 2 tb Sugar 2 tb Cornstarch 1 ts Hoisin sauce Oil for frying 2 Scallions, sliced Beat egg, dip the chicken, and coat with flour. Deep fry until light brown, drain, and set aside. Combine the water, soy, and cornstarch, mix in the peppercorns, vinegar, wine, sugar, hoisin sauce, and chili paste. In minimal oil, stir fry the peppers and bok choy. Undercook slightly, and remove. Add the tablespoon of oil. When hot, add ginger and garlic, stir once, and immediately add the sauce. Stir twice and add the chicken. Stir until coated, and add peppers and choy. Stir until completely thickened and serve on rice immediately. If you use chinese imported chili paste, be careful: it's quite hot. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.