1 pound round steak, sliced thinly or boneless chicken breasts in small bite size pieces or salad shrimp
1 tbsp. soy sauce
1 tbsp. peanut oil
1 tsp. rice wine
1 can water chestnuts, chopped
1/2 med. onion, chopped
1 carrot, diced
2 stalks celery, chopped (optional)
1 clove garlic, chopped
(1 c.) 1 sm. bag peanuts (skinless kind)
3 to 5 (or more for hotter) dried red chili peppers
3 tbsp. peanut oil

SAUCE:

2 tsp. cornstarch
1 1/2 tbsp. cold water
3 tbsp. soy sauce
2 tbsp. rice wine
1 1/2 tbsp. vinegar
1 tbsp. + 1 tsp. sugar
2 tsp. sesame oil
1 clove garlic, chopped
1/4 tsp. ginger

Combine all ingredients in bowl and set aside.

Heat wok or deep skillet on high 15 seconds, add 3 tablespoons peanut oil and heat until hot about 30 seconds. Reduce heat to low. Add chili peppers, cook stirring and pressing peppers against skillet until dark red (about 10 seconds). Add garlic, stir fry 10 seconds. Increase heat to high, add chicken 1/4 pound at a time, stir fry until white and all has been added. Add vegetables, carrots, celery, onions, water chestnuts, peanuts, each ingredient one at a time. Stir fry approximately 2 minutes or until crispy tender. Add sauce mixture, cook and stir until sauce thickens. Serve with rice.