Recipe(tried): Mandarin Orange Beef (repost of dear Eggy's recipe-the genuine recipe)

NOTE: Here you can substitute chicken breast or boned thighs for the beef.

Mandarin Orange Beef
To: International Recipes at Recipelink.com
From: eggy/m'sia 6-5-2002

Mandarin Orange Beef:
1/2 pound beef fillet, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing wine (chinese cooking wine)
1/2 t. white pepper powder
2 tablespoon cornstarch
1 tablespoon oil

For the Sauce:
2 teaspoons dark soy sauce
1 tablespoon soft brown sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar
2 tablespoons water
Pinch white pepper powder
salt to taste

5 small dried chillies (you can break some in 1/2 to make the chillies release more flavour so it's spicier)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh bird's eye chillies (more if you like it really spicy), minced
2 pieces of dried orange peel, soak in water for about 30 minutes then cut into strips
2 scallions, trimmed and cut into sections as long as the dry chillies

Marinate the beef with the wine, white pepper, egg white, and cornstarch mixing with your hand each time an ingredient is added. Allow to rest for 1 hour, refrigerated. Add in tablespoon of oil just before cooking. There should be no residue and the beef should look shiny.

In a bowl, combine the sauce ingredients and set aside.

Heat a wok over high heat till smoky. Add enough oil for "deep-frying" the beef. heat the oil till smoky again. Place the beef strips in the wok, loosening the beef with a spatula quickly. Once the beef is slightly cooked, remove with a strainer and drain. leave enough oil in the wok to "shallow fry", add the beef strips again and cook until the beef becomes crisp. Remove and set aside.

Leave about 1 tablespoon oil Add the dried chillies, stir, and cook until darkened. (don NOT over cook or else they will be burnt really quick!) Add the ginger and garlic and stir briefly till fragrant. Add the fresh chilli and orange peel stripes and serve immediately.