Spicy Szechuan Stir Fry

This was, quite simply, the best damn stir fry we've ever made. It was even tastier the next day for lunch! We started with a recipe from one of our cookbooks, but went off the reservation pretty quickly and ended up with something that we can definitely call our own. You can make this less spicy by leaving out the hot peppers. We served this over a plate of noodles.

2 T Hokan Szechuan Sauce (bottled, found in the Asian section of a well-stocked supermarket)
3 dried habanero peppers, reconstituted in warm water and then minced
1 t garlic powder
1 t ground cayenne pepper
1.5 lb chicken breast, cut into strips
1 onion, sliced into half rings
1 red pepper, cut into strips
3 scallions, sliced thin
2 cups napa cabbage or bok choy, coursely chopped
8 oz shitake mushrooms, sliced
1" piece of ginger, peeled and grated
1 T low sodium soy sauce
2-3 T peanut oil

Mix the first four ingredients and combine with the chicken pieces. Marinate at least fifteen minutes.

Heat 1 T of the peanut oil in a wok or large skillet until almost smoking. Cook one half the marinated chicken until browned on all sides, remove from pan. Add more oil and cook the remainder of the chicken. Remove from pan and set aside, covered. Add enough oil to loosen the fond in the pan and bring up to cooking temperature. Add the onions and red peppers to the hot pan. Cook, stirring constantly, for about 3 minutes. Add the green onions and ginger. Continue to stir fry for another 2-3 minutes. Add mushrooms and cook for 2-3 minutes more, or until the released liquids have reduced or evaporated. Add the chicken back to the pan along with the napa cabbage or bok choy and the soy sauce. Cook for another minute or two, until the chicken is hot and the vegetables are crisp-tender.

Serve immediately over rice or noodles. Makes 4 servings, with 360 mg sodium per serving.