- 1 lb yellow and green squash cut into 1 inch chunks
- 3 Tbsp Ground Flaxseed and 9 Tbsp water (equivalent of 3 eggs)
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
- 1/2 cup cornstarch, plus
- 2 teaspoons cornstarch
- 5 dried chili pods
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons rice wine
- 4 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tsp minced garlic
- 1 tsp fresh minced ginger
- 1/2 cup snowpeas (optional)
- crushed unsalted dry roasted peanuts (optional)
- 1 cup cooked brown rice (optional)
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs, salt & black pepper; add the squash and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar, garlic, ginger and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the squash in small batches in a wok, just long enough to cook it to the tenderness desired.
Remove the squash to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the squash to the wok and stir-fry until the pieces are crispy brown. This crispy brown is important for texture and taste.
Add the sauce-mixture and the optional snowpeas to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Sprinkle with optional dry roasted peanuts. Serve over optional rice.