Taking it right to the sky's edge

When I say things like "I'm cooking with my flavors," I usually mean Mexican flavors. I never met a lime, an avocado or a jalapeño I didn't like. But over the last year, thanks to a wok-wedding present and a really great cookbook by Grace Young, I've discovered the joys of cooking Chinese food. I had "stir fried" before, but never knew what I was doing so it was never any good. After hearing Young on the radio, I immediately bought her book "Stir-Frying to the Sky's Edge," and I highly recommend it if you're interested in exploring this wonderful technique. Basically, it's all about the Mise en place...

A pantry stocked with a few stir-frying staples, your fresh ingredients and you are ready to go. The process is mainly prepping, which is so lovely b/c all of the flavors come together as you chop. The smell of ginger and garlic, rice wine and sichuan peppercorns is amazing. You get everything ready to go, because the actual cooking time is very hot and very fast. As a result, everything comes out so fresh and flavorful.

In the last week, I made Stir-Fried Salmon with Wine Sauce, with a side of Stir-Fried Ginger Broccoli (now my favorite way to cook broccoli), and Stir-Fried Chicken with Black Bean Sauce, with a side of Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt. Everything I've tried so far has been super delish. My favorite so far is the Spicy Orange Chicken, so I thought I'd post that recipe here.

*Notes: Make sure your ingredients are well dried. Also, whenever Sichuan peppercorns are called for they must be first roasted and ground. Put 1/4 cup in a dry, cold wok and remove any stems. Stir over medium-low for 3-5 minutes til they are fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled grind them in a mortar, then store them in a jar.

Spicy Orange Chicken

• 1 pound skinless, boneless chicken breast, cut into 1/4-inch-thick bite-sized pieces
• 2 tablespoons finely shredded ginger
• 2 tablespoons Shao Hsing rice wine or dry sherry
• 2 teaspoons soy sauce
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon roasted and ground Sichuan peppercorns
• 1/4 cup chicken broth
• 2 teaspoons rice vinegar
• 2 tablespoons peanut or vegetable oil
• Zest of 1 orange
• 1 teaspoon chili bean sauce
• 1 medium ripe tomato, cut into thin wedges, or 1 cup grape tomates, halved (about 5 ounces)
• 1/2 cup thinly sliced scallions
• 3/4 teaspoon salt 

In a medium bowl combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine, soy sauce, 1 teaspoon of the cornstarch, sugar, white pepper, and ground Sichuan peppercorns. Stir to combine. In a small bowl combine the broth, rice vinegar, and the remaining 1 tablespoon rice wine and 1/2 teaspoon cornstarch.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the remaining 1 tablespoon ginger, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Add the orange zest and chili bean sauce. Then stir-fry 1 minute, or until the chicken is lightly browned but not cooked through. Add the tomatoes and stir-fry 30 seconds or until just combined. Restir the broth mixture and swirl it into the wok. Add the scallions, sprinkle on the salt, and stir-fry 1 minute or until the chicken is cooked through.

Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.