First installment of wok adventures.
Toasting raw peanuts in Sunflower oil with a dash of
toasted sesame seed oil.
After they were toasted to perfection the chile de Arbol was toasted.
From what I've read this is the traditional way and not using dry roasted peanuts like they do here in the states.
Though some don't use oil some do.
I like to use the oil method because it flavors the oil.
Then I have some fresh ginger cut up and sliced serrano chile.

More prep work.
Cut up boneless skinless chicken thighs soaked in soy sauce and sake.
Then corn starch added.
Then dredged in flour corn starch and Knorr chicken bullion.
Then fried.

Last of the prep work.
Red onion.
Carrot.
Habanero.
And the sauce i will put in to flavor and thicken.
It consists of.
Thick dark soy sauce.
Polar soy sauce.
Sake.
Asian mizkan rice vinegar.
Hoisin sauce.
Oyster sauce.
White sugar.
Chopped garlic.
Grated ginger.
The zest and juice of one orange.
Corn starch.
Left out of picture are.
Napa cabbage and green onions.
One last ingredient is.
Sambal Oelek.

Not traditional but it is from my heritage.
Salted Napa cabbage to get some of the water out.
If put in a jar to ferment it would become sauerkraut.
Actually its rather tasty as it is and will be put on as a topping or side not cooked.

Your wok meal reminded me of a salad dressing I'm hooked on. I've used different peppers than ancho and most are good for my taste.

Definitely not for the faint of heart.
Very spicy yet flavorful.
My take on a very corrupted version of Kung Pao Chicken.
On a bed of basmati rice that was rinsed three times to get the starch off.
Then cooked.
This isn't too far off at all from some of the stuff I've had in restaurants.
Very close to an order I asked the chef to cook the way he liked it not the way the typical American liked it.
By darn the man came out to see me in person to see how I like it and for my approval of which I gave him a very good one.
This was Not an all you can eat place.
Here it is not on the menu.

And the rest.

Gotta get some Sichuan peppercorns in there for that numbing sensation.

rossomendblot wrote: ↑Sat Feb 12, 2022 2:45 pm Gotta get some Sichuan peppercorns in there for that numbing sensation.

I was also wondering why that was missing, from all those ingredients!

I had a breiville brand electric wok for a while, and it was a pleasure to use.

I have to figure out where to get the peppercorns.
I'm pretty sure I can get them in Austin in the Asian part of town, North Lamar.
Believe it or not I had all this stuff on hand.
The only things I purchased yesterday were the raw peanuts Sake and serrano peppers.

Cole_Robbie wrote: ↑Sat Feb 12, 2022 2:59 pm I had a breiville brand electric wok for a while, and it was a pleasure to use.

Mine is a hybrid fuel Wok.
Can be used on hot coals, wood fire, gas or electric.

To keep it conservative I got through cutting up the napa cabbage for sauerkraut but left the stumps for cooking today.
I hate wasting food.