Protein: 2 fish fillets & 3 squid w/ tentacles, chopped into bite-sized pieces and rings
Overview:
1. Salt protein then marinate for 15 min
2. Drain & discard marinade
3. Coat protein with coating mix
4. Fry in wok w/ 1/3 cup oil (peanut or vegetable)
5. Remove and let sit, let wok cool a bit
6. Add oil if necessary
7. Fry sichuan peppercorns until dark; keep 2t in wok
7. Fry cooking mix until fragrant
8. Add spike mix and stir until mixed
9. Add protein and stir to mix
Marinate for 15 minutes:
(Partially from Land of Plenty, pg 280)
1T rice wine
1T soy sauce
1/2t salt
1” piece of ginger, mashed and coarsely chopped
2 scallions chopped
Prep coating & mix in large ziploc bag:
1/4 cup corn starch
1t cayenne
1t ground Sichuan peppercorns
3/4t salt
3 t Sichuan peppercorns, either pre-prepared or fried (increased from original 2 t)
Prep Spice Mix:
1T sesame seeds
1t sugar
1T Korean chili flakes (optional)
Cook:
Heat oil in wok on medium high until hot
Remove protein from marinade
Shake in coating mix bag until coated
Fry until cooked (do in batches, if needed)
Remove from pan.
(add oil if needed)
Add Sichuan peppercorns & cook until dark brown
Leave 2t in wok and transfer others for later use
Add Cooking Mix
Stir a few times until fragrant.
Add Spike Mix
Stir until mixed
Return protein to pan and mix
NOTE: for more like Jade Garden..
* leave out Korean chili flakes
* use more Sichuan peppercorns
*add bamboo shoots, diced onions, and peanuts
