This is an old favorite of our family. This classic flavorful sauce is often paired with a fish fillet, but we usually use chicken breast. If you’ve ever wondered how Chinese restaurants get those beautiful tender white slices of chicken breast, the secret is called “velveting.” It adds an extra step, but it is worth it. I tend to avoid fussy recipes, and I admit this one is a little fussy, since you have to velvet the chicken before stir frying. So, make it when you are not rushed and want to cook something special. You’ll be glad you did!
For the Marinade
1 TBS Chinese Cooking Wine (ShaoxIng rice wine)
1 1/2 TBS Peanut Oil
1 1/2 TBS Corn Starch
1 Large Egg, White only
1 tsp. Sesame oil
Pinch of salt
Ingredients
lb. boneless skinless chicken breast, sliced
2 TBS Peanut Oil
8 oz. Snow Peas
8 oz. White Button Mushrooms, halved
2 Scallions, shredded
2 cloves Garlic, peeled and finely chopped
1 TBS Ginger Root, chopped fine
For the Sauce
1 TBS. Dark Soy Sauce
1 tsp. Brown Sugar
¼ tsp. Roasted and Ground Szechuan Peppercorns (Optional, but good!)
Pinch of White Pepper
2 tsp. Chenkong Vinegar
1 tsp. Szechuan Chili Oil
1 tsp. Corn Starch dissolved in one TBS. of water
Velveting the Chicken
Whisk the marinade to blend, but don’t over whisk. Slice the chicken breast into thin slices across the grain. Put it in a bowl with the marinade, stir to blend, and let it sit at room temperature for at least a half hour and not more than an hour. Bring a medium pot of water to a boil and add the marinated chicken. Let it return to a boil, gently stirring until all the slices float to the top. Drain and put aside.
Recipe
Blanch the snow peas for a minute or two in boiling water, rinse with cold water, drain and put aside. If your mushrooms are big, cut them in half. Put aside.
Heat your wok over high heat, put in 2 TSP. oil. When the oil shimmers, add garlic, ginger and scallion and stir-fry for 30 seconds. Add the mushrooms and stir-fry for a minute. Add the velveted chicken slices and toss until they are covered with oil, about a minute. Add the sauce, and stir and toss until everything is hot and coated with sauce. Add snow peas, toss a few times, and put it all into a warm serving dish. Serve with white rice. Enjoy.
I had never had this soup until I started dating my wife nearly 50 years ago when I was introduced to it by her mom, who is a great cook. Her dad is the Greek, but her German mom cooked many Greek dishes. It became a favorite of mine, but I seldom see it on menus. 
I had never had tabbouleh until I met my wife’s family in my early twenties. It was a staple of their summer picnics and I loved it. I seldom make it, as I was reminded yesterday by my unopened Bob’s Red Mill Bulgur with a 2012 sell-by date. A quick trip to Guido’s for new bulgur and I was ready. We had friends over for a Mediterranean dinner last night. We started with pita, hummus, feta and mixed olives, some nice Rose from Provence. Then I made grilled marinated butterflied leg of lamb and grilled veggies with the tabbouleh. Summer dining on the back porch at its best! 
