Xiang La Tu Zi//Hot and Spicy Rabbit #SundaySupper
Curried Cantaloupe
Curried Cantaloupe
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  • 1 pound rabbit, chicken, or beef (if rabbit or chicken cut into chunks, if beef then slices) 1 cup oil (peanut or canola) 3 tablespoons chili flakes 1 teaspoon ground Sichuan peppercorn (you can alternatively take 1 ½ teaspoons and chop them with a sharp knife…be forewarned that bits of peppercorn will fly away as you chop) 4-5 green chilies (jalapenos, serranos), chopped into small rings ½ red onion, cut into large pieces ½ red pepper, cut into large pieces 1 small piece of stem lettuce, cut into thick matchstick 1 tablespoon dry white wine (Shaoxing would be most authentic) 2-3 teaspoons sugar 1 teaspoon salt 1 tablespoon red chili oil 2 teaspoons Sichuan peppercorn oil 2 teaspoons sesame oil Sesame to garnish ¼ cup cilantro to garnish Instructions Start by preparing all of your ingredients. The peppercorns and dried chilies can go into a small bowl. Set aside. The vegetables can all go onto a plate together as well. Combine the wine, and sugar into a small bowl. Set aside. Pour the cup of oil into a wok and heat. When you place a piece of meat into the oil it should bubble and sizzle. Add the rest of the meat, cook until done in the middle 3-5 minutes. Remove the meat and empty all but 2-3 tablespoons of the oil. Add the peppercorns and dried chilies and using a metal spatula, and stir for about 30 seconds or until fragrant, being careful not to burn them. Add the vegetables and stir-fry until slightly cooked, approximately 3-4 minutes. Then add back in the meat. Pour the sugar and wine mixture over and add all of the oils. Mix everything thoroughly. Sprinkle with sesame and garnish with cilantro. 3.2.2885
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