Robert Morrell posted this recipe, his version of this famous recipe.

• 1 egg
• 1 1/2 lbs chicken 3/4 inch cubes
• 1 cup flour
• oil for deep frying
• 3/4 cup water
• 3 tbls corn starch
• 3 tbls dark soy sauce
• 3 tbls white vinegar
• 3 tbls Chinese cooking wine
• 3 tbls sugar
• 1 tsp hoisin sauce
• 2 tbls Chinese chili paste with garlic
• 8 TO 12 black peppercorns
• 1 tbls oil for veggie stir fry
• 2 cloves garlic, minced
• 1 tsp fresh ginger root, shredded
• 1 green pepper seeded and cut into short strips
• 1 red pepper seeded and cut into short
• five stalks bok choy, entire sliced across grain

Deep fry till light brown.

Set aside.

In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half).

Heat tbls oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy.

Stir fry for about a minute, being sure to under cook.

Add sauce and meat, stir till sauce thickens and coats, remove from heat and serve on rice.

Notes: if you use a Chinese imported chili paste, beware! You may want to half the amount, an exquisite after burn can result! American brands of Chinese chili paste are tamer and that is what the recipe amounts are geared to.

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