Halfhill Delight

Today, we take a trip to the Culinary Capital of Pandaria, Halfhill Market.  We're going to whip out that wok, and make Anthea Ironpaw proud.  This recipe calls for the use of a wok, but it is not entirely necessary to use one if you do not have one.  The second best option would be a non-stick frying pan, the deeper the better.  A few other tools you'll need are a couple of wooden or plastic spoons ( metal spoons are fine with a wok, but will scratch non-stick surfaces).  It is very important to have a spoon that is ONLY used on the raw meat, do not cross contaminate utensils.  Have one spoon for raw meat, and another for cooked meat/veggies.  Stir-frying involves a very high heat, and precautions should be made in case things go south, and they can quickly.  Oil that is too hot will catch fire easily.  Food can also burn very fast and will set off smoke alarms if you're not careful.  Stir-frying is also a very fast way cooking, because of the high heat, so you must ALWAYS prepare all of your ingredients before you begin cooking.  This way all you have to do is grab your bowl of ingredients and dump them in when it's time. 

Prep Time:  15 minutes
Cook Time:  5-10 minutes
Skill Needed:  Intermediate

Hardware:  

•  Enough Bowls to Hold Each Ingredient Separately
• A Wok or Deep Non-stick Frying Pan
• A Spoon for Raw Meat, a Spoon for Cooked Meat/Veggies

Ingredients:

•    4 Tbsp. Peanut Oil 

•   1 lb. Raw Boneless/Skinless Chicken Breast, Sliced VERY Thin

•   1 ½ Cup Raw White Onion, Chopped 

•   3 Cups Mushrooms, Sliced

•   1 ½ Cup Bean Sprouts (Canned or Fresh)

•   ¼ Cup Green Onions, Chopped

•   1 Tbsp. Red Chile Pepper, Chopped (Optional)

•   2 Tbsp. Soy Sauce

•   1 Tbsp. Honey

•   3 Tbsp. Hoisin Sauce (Usually Found Near the Soy Sauce)

•   1 Tbsp. Fresh Garlic, Chopped

•   ½ Tbsp. Fresh Ginger, Chopped

•   3 Cups Prepared White or Jasmine Rice. 

Directions:    Mix the Honey, Hoisin Sauce, and Soy Sauce together to create sauce. 

1. Place wok or frying pan on to stove and turn on heat to medium high.  My stove has numbers that go up to 6, so I usually put it on 5.  
2. Allow the pan to get hot, and pour 2 Tbsp. of the peanut oil into the pan.  
3. When the oil reaches its smoke point (you'll see smoke starting to come off of the oil)  it's time to start cooking IMMEDIATELY.
4. Dump the sliced chicken breast into the oil, using your raw meat utensil to turn, toss, and move around the chicken constantly, allowing all of the chicken to come in contact with the pan. 
5. When the chicken has cooked thoroughly and is white and partially browned, remove from pan and set aside. 
6. Using the cooked meat spoon and a kitchen towel, very carefully remove bits and pieces from the chicken and the oil from the pan.  It will burn if you leave it in.  
7. Allow the pan to return to high temperature, and add the remaining 2 Tbsp. of peanut oil. 
8. Wait for smoke point again, and then add the chopped white onion.  Stir constantly.
9. Stir for about 30 seconds, then add the mushrooms. Stir constantly.
10. When mushrooms have cooked for another 30 seconds, add the bean sprouts.  Stir constantly.
11. Count to 30, then add your ginger and garlic.  Stir constantly.
12. Count to 10, then return the chicken to the pan.
13. Add your sauce mixture and stir for 10 seconds.
14. Add the optional red peppers if you desire a spicy dish.
15. Remove pan from heat.
16. Serve on top of the prepared rice.
17. Garnish with green onions and top with extra hoisin sauce if you wish.
18. Enjoy!

Tips:
  Don't be afraid to add more ingredients to this dish.  Experiment and add additional veggies and ingredients, like pea pods, baby corn, chestnuts, etc.  The possibilities are only limited to your imgagination.    You can also use other meats, like beef, or no meat at all!