Kung Pao is a Szechuan dish, very spicy. It's sometimes sold as "Chicken with peanuts." You can make it out of anything, shrimp, chicken, pork, whatever you like. I prefer shrimp.
|3 tbl||olive oil|
|1 tbl||sesame oil|
|3||cloves garlic, minced|
|1||Ginger Root, 1" on a side|
|1/2 cup||wine or cooking sherry|
|1/2 cup||soy sauce|
|2 lbs||frozen stir-fry vegatables|
|2 tsp||Mongolian Fire Oil (hot chili oil)|
|2 cups||unsalted peanuts|
Serve over steamed rice.
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.