From: loring@psl.nmsu.edu (Steve Loring)
 Date: Wed, 17 May 1995 13:14:41
 
 SZECHUAN CHICKEN
 
 2 chicken breast halves, boned and skinned (or other meat--see above)
 1/2 to 1 Tablespoon red pepper flakes
 3 Tablespoons soy sauce (we use low-salt soy sauce)
 1 Tablespoon dry sherry
 1 Tablespooon cornstarch
 2 teaspoons sugar
 1 teaspoon vinegar (we usually use rice or rice wine vinegar, but cider 
          vinegar also works)
 1 teaspoon minced ginger
 1 clove minced garlic (optional, but we always use it)
 2 or 3 green onions, chopped
 
 Mix sugar, vinegar, dry sherry, and 2 Tablespoons soy sauce.  In another bowl, 
 mix 1 Tablespoon soy sauce and the cornstarch.  Cut meat into 1/2 to 1-inch 
 pieces and mix with the soy sauce/cornstarch mixture.
 
 Heat wok and add about 2 Tablespoons oil.  Add red pepper flakes and cook for 
 about 10 or so seconds, add meat and stir-fry for about 1 minute, then remove. 
  Stir-fry ginger, green onions, and garlic in remaining oil for about 1 
 minute, then return the meat and add the sugar/vinegar/sherry/soy sauce 
 solution.  Stir-fry for about 1 minute.  Serve over hot rice.

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