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Mongolian Chicken
1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil
Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper
Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.
Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.
Serves 4.
