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1
Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute.
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2
Stir and cook for 1 minute more.
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3
Add the chicken and stir once or twice.
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4
Again, cook until the bottom begins to blacken a bit, about a minute.
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5
Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check).
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6
Lower the heat to medium.
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7
Stir in the nuts and the hoisin sauce.
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8
Cook for about 15 seconds, then add 2 tablespoons water.
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9
Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables.
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10
Serve immediately, with white rice.
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11
Substitute any vegetable, or combination, for the peppers and onions.
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12
Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
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13
Use any boneless meat in place of the chicken, or shrimp.
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14
or scallops.
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15
Cooking time will remain the same.
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16
Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
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17
Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
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18
Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
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19
A flat-bottomed skilletthe larger the better and preferably nonstickis better than a wok for stir-fries made at home.
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20
Keep the heat high and dont stir too much to ensure nicely browned, even slightly charred meat and vegetables.
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21
Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.
