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Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).




Cook's Notes

Stir-frying requires only a good wok or saute pan, a long-handled spatula, some protein or vegetables, a heat source, and oil. Whenever making stir-fry, set the table, including the drinks, and prepare all the ingredients in advance, then start to stir-fry at the last minute. Use the highest heat possible and work fast in order to cook the food without "steaming" it and losing moisture. Work in batches, don't overcrowd the pan.

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