Instructions: Well, havent posted anything for awhile, so here we go with a Szechuan Eight Treasure Stir Fry. If you want it hotter, add more chiles! This is a really great recipe, takes a little time to do, but it is worth it....serve with either Thai rice, or noodles, this time for us it will be noodles, garnished with pickled ginger.

Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately. This one is a combination of Nina Simonds recipe and my additions and changes....it is a very delightful Szechuan Chinese(or Hunan) dish.

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