Sichuan Chicken with Peanuts, Cabbage and Red Pepper

Serves 4

Audrey

ingredients

1 pound chicken, cut into 1/2 inch strips
1/2 cup peanuts, chopped (optional)
3-4 dried red pepper, seeded and slivered
1/2 head cabbage, cut into 1/2 inch slices
1 bunch green onion, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon hot bean sauce
Vegetable oil

Marinade:

1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Seasoning:

1 tablespoon cornstarch
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 teaspoon vinegar
1 teaspoon sugar
2 teaspoons sesame oil

directions

Combine marinade ingredients and chicken. Set aside. Combine seasoning ingredients and set aside. Heat wok. Add vegetable oil or water. Cook cabbage, stirring frequently, until tender. Set aside in a covered dish. Add more vegetable oil to wok. Cook chicken until done. Add ginger, garlic, green onion and red pepper. Stir in hot bean sauce. Add cabbage back to wok and stir in seasoning. Cook until heated through. Sprinkle peanuts on top, if using.