1/2 lb. chicken
1 can Peking sauce mix
1 tbl. chopped ginger
1 tbl. chopped garlic
1 c. frozen green peas
3/4 c. broth

SAUCE:

6 tbl. dark soy
1/2 lb. ground pork
2 tbl. ginger-garlic mix
2 tbl. Hunan sauce
1 c. broth
Fresh ginger, chopped fine

ALTERNATE MEAT:

Pork shreds
Beef strips

ALTERNATE VEGETABLES:

Broccoli
Yau choi noodles

ALTERNATE SPICES:

Szechwan pepper sauce
Hunan chili and beans
  1. Cut up meat in cubes and marinate 1/2 hour.
  2. Assemble spices and sauce, set aside.
  3. Heat wok and stir fry meat 1 minute then add ginger and garlic. Mix well 30 seconds.
  4. Add sauce mix and heat, mix well. then add peas and broth, cover 1 minute medium heat.
  5. Add a little corn starch paste. Serve.