Created by Derf on October 6, 2011
Step 1: Stir Fry:
Step 2: Prepare all the vegetables and pile in groups on a large tray, set aside until ready to use.
Step 3: Chicken:
Step 4: Put the cornstarch in a bowl and toss the chicken in it until thoroughly coated. Set aside in refrigerator until ready to use.
Step 5: Sauce:
Step 6: Put the ingredients in bowl and whisk together until smooth
Step 7: To Cook:
Step 8: Prepare the vegetables, chicken and sauce, ready to quickly add to wok.
Step 9: Heat a wok or large frypan over high heat; pour a splash of oil into the pan adn when it is smoking hot add the peppercorns (or chili flakes), stir for 1 minute.
Step 10: Add the garlic and chopped ginger; stir fry for 1 minute
Step 11: Add the coated chicken to the wok; stirfry until the chicken is golden brown, about 5 or 6 minutes
Step 12: Add the peppers and celery to the wok; continue to stirfry another 3 minutes
Step 13: If the sauce has settled, quickly give it another whisk and add to the wok; stir constantly until thick and bubbly
Step 14: Add the bean sprouts and green onion; stirfry just until combined; remove from heat
Step 15: Serve hot over brown rice or egg noodles