Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
Mix in a bowl:
½ lb boneless, skinless chicken, cut in small bite-sized pieces
1½ t. rice wine
1½ T. soy sauce
dash of pepper
2 t. cornstarch
2 dried hot peppers (cut open, seeds removed, and crushed)
3-4 cloves garlic, chopped
1 t. sesame oil
3 c. total of: sliced zucchini, chopped onions, mushrooms
Sauce (mix in small bowl):
2½ T. soy sauce
2½ T. water
1½ t. rice wine
1½ t. sugar
1 t. (rice) vinegar
1 t. cornstarch
1/3 c. roasted peanuts
1 T. oil for frying
Heat oil in wok. Add chicken and stir-fry until almost cooked, push to side of pan. Add sesame oil and stir-fry garlic and pepper in it until fragrant. Add onions, mushrooms, and zucchini, cooking each before adding the next. Add sauce just before zucchini is done and stir. Sauce should thicken (in a few seconds if the wok’s really hot). Toss in peanuts and serve.