Another...see notes. Add chilies as needed ;) MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shanghai Kung Bow Gai Ding Categories: Chinese, Chicken, Tested, Kfar Yield: 1 servings MMMMM----------------------MARINATE CHICKEN--------------------------- 1 c Chicken; uncooked, skinned, - boned & cubed 1/2" 1 tb Peanut oil 1 ts Light soy sauce 1 1/2 tb Dark soy sauce 1 ts Cornstarch 1/4 ts Five Spice Powder MMMMM---------------------PREPARE VEGETABLES-------------------------- 1 ea Clove garlic; crushed 1 c Green pepper; squared 1/2" 1 ea Carrot; roll cut 1 ea Celery; thin diagonal sliced 2 ea Scallions; chopped 1/2 c Bamboo shoots; sliced 1/2 c Water chestnuts; chopped 1/2 c Dried black mushrooms; - soak in hot water 15 mins, - drain, slice if necessary 1/4 ts Fresh ginger; grated MMMMM---------------------------TOAST-------------------------------- 1 ts Szechuan peppercorns 1/2 c Raw peanuts; hulled MMMMM---------------------------OTHER-------------------------------- 2 ts Peanut oil 1 x Piece (1 inch long) dry red - Hot pepper =OR= 1 ts To 3 Chili paste - with garlic; to taste Marinate the chicken with oil, soy sauces & cornstarch for at least 1 hour. Prepare vegetables. Heat wok to just smoking stage. Toast Szechuan peppercorns, shaking wok constantly, for about 3 minutes, set aside. Toast nuts for about 4 minutes, shaking wok constantly, set aside. Remove wok from heat. Crush peppercorns (side of Chinese pattern knife/cleaver works good). Reheated wok on high. Add 2 teaspoons oil. Quickly swirl crushed garlic clove over the bottom and sides, then discard. Add the marinated chicken, stirring occasionally, until opaque; remove. Add the green and red pepper (if used), carrots and celery; stir fry for 3 minutes. Add all remaining and set-aside ingredients (also add chili sauce, if not using red pepper). Stir-fry for 2 minutes. Serve immediately, over rice. Notes: * Having visited Shanghai and enjoyed the true Chinese cuisine I decided to try and duplicate some dishes. Here's one that was successful ;) This is very close to one version I had in a back alley off Nanjing Lu at the recommendation of someone on the lu (no, not =that= loo ;). * The dark soy sauce is absolutely required. * The title is how they spelled it, not me! * Raw cashews, I found out later, are much better (=not= toasted). * If sauce is too thin, add 1:1 mix of cornstarch and cold water gradually at the end. If too thick, add water. * The amounts of oil required will vary according to your wok. Recipe by: Kurt Faria 1994. MMMMM Take care.....from Kurt (CH#1155) in Angleton, Tejas. kfaria@tgn.net