27 oz.
Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)
½ cup
pepper, chopped
1 cup
carrots, diced
1 onion,
chopped
½ cup
fresh mushrooms, sliced
7 small
dried hot chili peppers
1 tbsp.
minced fresh ginger
1 tbsp. Oriental Five Spices
1 tsp.
salt
3 tbsp.
soy sauce
3 tbsp.
dry sherry
2 tbsp.
cornstarch
½ cup
chicken broth
1 tbsp.
red wine vinegar
1 tbsp.
sugar
3 tbsp.
vegetable oil
2/3 cup
peanuts
Combine
2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium
bowl and mix well. Add octopus (chicken) and stir to coat. Let stand 30 minutes to marinate.
Combine
remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a
separate bowl or large measuring cup and mix well. Set aside.
Heat 1 tbsp.
oil in wok or large skillet over medium heat.
Add peanuts and cook until golden. Remove and set aside.
Heat
remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add
chili peppers and stir fry just until peppers start to darken and become
aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and
then add ginger, Oriental spice mix, onion, and chopped peppers.
Stir fry 2 more minutes.
Add
peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook
and stir until sauce boils and thickens (1-2 minutes).
Garnish with fresh chives and lemon balm leaf.
Serve
over rice or Raman noodles.
Enjoy ♥
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