Aroma YW-168 Instructions & Recipes page 22

Marinade
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
Kung Pao Sauce
3 tablespoons chicken broth
3 tablespoons rice vinegar
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons chili garlic sauce
3 tablespoons cooking oil
4 small dried red chilies
2 fresh jalapeño or Serrano chilies, seeded and cut into 1-inch pieces
2 teaspoons minced garlic
1/2 onion, cut into 1-inch pieces
1/2 each red and green bell pepper, cut into 1/2-inch squares
1/2 teaspoon cornstarch dissolved in 1 teaspoon water
1/3 cup roasted nuts, such as walnut, peanuts or cashews
Method
1. Cut fish into pieces about 1 1/2 inches square. Place in a bowl with marinade
ingredients and stir to coat. Let stand for 10 minutes. Combine sauce ingredients
in a bowl.
2. Set electric wok to 400° F; heat for 2 minutes. Add 1 1/2 tablespoons cooking oil.
Place fish in wok and pan-fry, turning once, until golden brown, about 2 minutes
on each side. Remove and set aside.
3. Add remainig1 1/2 tablespoons cooking oil to wok. Add dried and fresh chilies,
garlic, onion, and bell peppers; stir-fry for 1 minute. Return fish and add sauce;