We had this dish at Red Lutus, our favorite chinese restaurant and fell in love instantly. Its hot, its clean, its simple! Broke down the taste and created the formula in my head. Here is my version.
1/2 lb Chicken tenders/ breast (boneless)
6 Jalapenos
1/4 lb Spicy tofu
1 1/2 tbsp Soy Sauce
2 tbsp Vegetable oil
1 tsp Sesame oil
1 tbspn Rice Wine vinegar
Small pinch of brown sugar
Green scallion tops
Cut the chicken and tofu in thin strips about (3-4 cm by 0.5 cm to be precise). Remove seeds from 4 out of the 6 jalapenos, make sure to remove the ribs completely since thats where the heat lives. Halve them lengthwise and cut into thin stripes. Without deseeding, prep the other two jalapenos in the same way. Depending on your heat tolerance, you can change the number of seeded vs deseeded peppers. That takes care of the prep work, now on to the actual cooking.
Heat 2 tbsp vegetable oil in a saute pan, as it heats up, add a tsp of sesame oil. Once the oil is hot, add the jalapeno peppers with seeds intact. Saute for 30 sec and add the chicken. Since the chicken is in thin long pieces, it should cook up fairly quickly - in about 3-4 minutes. Follow it with tofu and the rest of the jalapeno peppers and mix well. After another 4 minutes and making sure that the chicken is completely cooked, add soy sauce, vinegar, brown sugar and green scallion tops and take it off the heat.
Best served with a steaming bowl of plain white or brown rice.
(Post by Avani)
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