Spicy Szechuan Stir-Fry

Ingredients

• 1 cup broccoli florets 
• 2 tablespoons canola oil 
• 1 pound meat from a rotisserie chicken boneless skinless cut into strips thin
• 1 tablespoon chile paste 
• 0.3 cup cooking sherry dry
• 1 tablespoon garlic minced
• 2 tablespoons ginger minced
• 0.3 cup pasilla peppers green julienned
• 1 cup onions julienned
• 1 tablespoon szechuan peppercorns 
• 0.3 cup pasilla peppers red julienned
• 4 servings salt 
• 0.3 cup scallions 
• 1 cup mushroom caps sliced
• 2 tablespoons soya sauce thin
• 0.3 cup pasilla peppers yellow julienned

Equipment

• frying pan
• sauce pan
• wok

Directions

1. Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant.
2. Remove from the heat.
3. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside.
4. Heat a large wok over high heat. When the wok is hot, add the oil.
5. Add the ginger, garlic and onions and stir-fry for 1 minute.
6. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes.
7. Add the scallions and stir-fry for 1 more minute.