| 1-1/4 lbs
chicken thighs, boneless & skinless 1 small egg 1-5/6 Tbsp cornstarch 4 Tbsp soy sauce 4 Tbsp peanut oil 1 can (19 oz) bamboo shoots 8 green onions, rinsed & drained (whites only) 5 dried red chili peppers, seeded (optional) |
1-1/2 Tbsp
cold water 2 Tbsp rice wine 1-1/2 Tbsp Chinese black vinegar 1-1/6 Tbsp sugar 2 tsp sesame oil 1 tsp minced pared fresh ginger root 2 tsp hoisin sauce (optional) 1 cup unsalted roasted peanuts 1 small clove garlic, minced |
| Cut chicken into 3/4 inch
pieces. Beat egg in medium bowl and add chicken. Sprinkle chicken with 1-1/2
tsp cornstarch and mix well. Stir in 1 Tbsp each soy sauce and peanut oil.
Marinate at room temperature 30 minutes. Cut bamboo shoots into 3/4 inch cubes. Cut green onions into 3/4 inch pieces. Cut peppers into 1/2 inch pieces. Mix 2 tsp of cornstarch and the water in small bowl until smooth. Stir in 3 Tbsp soy sauce, rice wine, vinegar, sugar, hoisin sauce, and sesame oil. Heat wok over high heat 15 seconds. Add 3 Tbsp peanut oil and heat until hot, about 30 seconds. Reduce heat to low. Add peppers, then cook stirring and pressing peppers against wok, until dark red, about 10 seconds. Add ginger and garlic, and stir-fry 10 seconds more. Increase heat to high. Scatter in chicken, about one quarter at a time. Stir-fry 1 minute after all chicken has been added. Add bamboo shoots and stir-fry another minute. Add green onions, then stir-fry 30 seconds. Stir cornstarch mixture until smooth and add to wok. Cook and stir until sauce thickens and coats chicken evenly, about 30 seconds. Add peanuts and turn off heat. Stir a few more times. Serve immediately.
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