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Beef
and Broccoli with Garlic Sauce
Chinese Pepper
Steak
Chicken Chow
Mein
General Tso's Chicken
Kung Pao Chicken
Moo Goo Gai Pan
Boiled Pot Stickers
Chinese Fire Pot
Cantonese Roast
Duck
Egg Foo Yung
Egg Rolls
MaPo Tofu
Barbecued Pork Bun
Chinese Barbequed Pork
Chinese
Mustard Sauce
Duck Sauce
Sweet & Sour
Sauce
Deep
Fried Shrimp Balls
Shrimp with Chili and
Garlic Sauce
Szechuan Shrimp
Bok Choy with
Bacon Sauce
Broccoli in Oyster
Sauce
Eggplant
with Hot Garlic Sauce
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Kung Pao Chicken
1 lb Chicken Breast, Boned
Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons
cornstarch and garlic salt in bowl. Stir evenly in one direction and let
marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch
pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon
cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil
in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken
and drain off all but 2 tablespoons oil. Heat oil and fry chiles until
black. Add ginger root and chicken, stirring and tossing together. Add
soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.
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