We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½” cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will grind them instead. We found peanut oil, with its high smoking point, better suited than other oils for this stirfry. We also found this recipe took about an hour to prep and execute, so it was on the longer side of a quick meal (Mar. 2019)
Note: we had raw red skinned peanuts. We roasted them on a foil-lined tray in our toaster oven at 250 degrees for 15 mins, then increased the temperature to 300 and roasted for another 5 mins. When the peanuts slightly cooled, we gently removed the skins and then set aside the roasted peanuts.
Cooking Adventures 