Chinese Spicy Eight Treasures Stir Fry Recipes

Steps:

• Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.
• Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.
• Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.