1. Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended. 2. Add the szechuan seasoning, ginger, cayenne, and garlic. 3. Stir to mix. 4. Add the oils, mix, and then water down to desired spiciness. 5. Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6. 6. Shake or turn occasionally to ensure even flavor distribution. 7. Heat the oil in your wok. 8. Add scallions, garlic, and chilies and stirfry to season, 1-2 minute 9. Turn on the fan above your stove. 10. Trust me. 11. Add the marinated chicken and about 1/3 of the sauce. 12. Saute on high heat for 5-10 minutes. 13. Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes. 14. Add 1/3 more of the marinade sauce. 15. Add broccoli, bamboo shoots, mushrooms and bell peppers. 16. Saute for 3-5 minutes. 17. If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding. 18. Serve over hot whole wheat spaghetti (trust me, this works) or brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
