Szechwan Chicken and Celery Stir-Fry

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Ingredients
  

  • 4 tablespoons canola oil
  • 1/2 tablespoon minced ginger
  • 2 tablespoons minced garlic
  • 5 whole dried red peppers, or 1 teaspoon (or to taste) red pepper flakes
  • 2 bone-in chicken breasts chopped into 1-inch pieces, skin optional
  • 1/2 teaspoon salt
  • 2 tablespoons shiaohxing wine or sherry
  • 2 scallions/green onions chopped
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 4 ribs celery trimmed and sliced diagonally into 1/2-inch pieces

Instructions
 

  • Heat canola oil in large wok or skillet over high heat.
  • When hot and just beginning to smoke, add ginger and garlic. Stir-fry for 30 seconds (although, Kirk, with your POWERFUL wok burner you might have to decrease the time).
  • Add red peppers/flakes and stir-fry 15-20 seconds more.
  • Add chicken pieces and salt and continue to stir-fry, about 1-2 minutes.
  • Add wine and stir fry 30 more seconds.
  • Add scallions and 1/4 cup water, give everything a good stir, then cover, continuing to cook over high heat a few minutes more or just until chicken is almost cooked through.
  • Add sugar, stir another minute, then add cornstarch-water mixture and celery.
  • Stir-fry just until lightly thickened. Serve hot.
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July 10. Cross-posted at Aboutweblogs.com. (The original post looks like this.)