Posted by swm56 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat.
Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in).
Next add the chicken and peanuts, and stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from the wok and drain in a colander.
Put all the sauce ingredients except the sesame oil into the wok.
Bring to a boil and then turn the heat down.
Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well.
Finally, add the sesame oil.
Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.

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Posted by Tiffany 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved.
Stir in chili oil.
Let sit for an hour.

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5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water, and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown.
Remove and drain on paper towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the sugar and water mixture, and add to the frying pan.
Stir the mixture on low heat until the sugar dissolves and turns into a syrup.
Turn off the heat and add the bananas.
Mix carefully and serve immediately.
Sprinkle sesame seeds over the bananas just before serving.

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Posted by WingsFan91 9/5/2001 8:19 am

Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini mixture.
Sprinkle crushed roasted peanuts on top before serving.

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