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A wok makes quick work of the long list of ingredients that make up this Kung Pao chicken recipe.

''Kung Pao" is the name given to any dish prepared with the signature ingredients of whole, dried, charred chili peppers; garlic, ginger, soy sauce and peanuts.

The flavorful cooking style originated in the Szechuan province of China. Whether it's chicken, shrimp or beef, the medley of juicy meat, golden peanuts and bright, red chilies is a harmonious combination that makes the mouth water.

Chef Andy Kao has been cooking Kung Pao dishes for decades. He recommends practicing with his favorite — the Szechuan classic Kung Pao chicken.

In Chinese culture, chicken symbolizes happiness and a long, happy marriage. Peanuts signify longevity. Red, the color of the chili pepper, symbolizes life, good fortune and happiness.

Although Kung Pao chicken is the most common version of this spicy dish, the recipe can be modified to include shrimp, beef, tofu or vegetables.

Chilies play an important role when cooking this dish; Kao recommends cooking them first to ensure they are properly blackened, which enhances their flavor.

"The chilies need to be cooked at a high temperature using quick movements, which will prevent them from drying out," he says.

"Woks have been used in China for more than 2,000 years; they're part of the tradition of preparing any Chinese meal," says Kao."Woks require less oil than frying pans, and their high temperatures sear in the juices of meats, creating a delicious meal."Kao offers several tips for selecting and using a wok:Always use a carbon steel wok; it distributes heat evenly and heats up and cools down quickly. Use a flat-bottom wok at home; it absorbs more heat from a stove than a round-bottom wok.Season a new wok before using it. Many chefs have different techniques; here is one to try at home: Coat the inside of the wok with oil and bring it to a high temperature for several minutes. After it cools, wipe the oil off with a soft cloth. Repeat at least once. Over time, as you use the wok, it will continue to get seasoned.Stir frying is a quick cooking method, so have all ingredients cleaned, cut and measured before firing up the wok. Add aromatic ingredients like garlic, ginger or chili peppers first. This flavors the oil in the wok for all subsequent ingredients.Then, add ingredients that take the longest to cook, like meat, followed by ingredients that cook faster, like vegetables.To be sure the oil in your wok is hot enough to start, move the wok around after it has heated for a few moments. If the oil flows like water, it's ready.

1 pound of chicken breast, diced into ½ inch pieces, rinsed and drained (beef, shrimp or scallops can be substituted)1 teaspoon cooking wine2½ tablespoons soy saucecup water2½ tablespoons vegetable oil, divided12 whole dry chili peppers (should be smaller than 3 inches; if longer, cut in half)¼ cup diced green onion (dice only the white part of the onion into ½-inch pieces)1 teaspoon ground ginger1 teaspoon ground garlic1 teaspoon crushed red chili pepper1 tablespoon cornstarch mix (50% water and 50% cornstarch powder, combined)1 teaspoon sesame oil2 ounces dry roasted peanuts

¼ cup water½ teaspoon salt½ egg¼ cup cornstarch2 tablespoons vegetable oilMix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.Combine wine, soy sauce and water and set aside.Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds. Remove the chicken, drain well.Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add ½ tablespoon vegetable oil.Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.Return the cooked and drained chicken to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.Makes two to three servings.

In place of the chicken, use 12 ounces of large shrimp. Instead of 12 whole, dry chili peppers, use eight. Reduce the amount of soy sauce to 2 tablespoons, and increase the amount of cornstarch mix to 1½ tablespoons.After adding green onions, ginger, garlic and crushed chili pepper, add ¼ cup each diced red and yellow bell pepper and stir for 10 seconds. Continue with instructions as listed above.

2 ounces marinated sliced white meat chicken (pieces should be 1 inch long, ¼ inch thick; approximately ½ chicken breast)2 ounces marinated shrimp (medium sized)2 ounces marinated scallops (medium sized)3 tablespoons vegetable oil, divided½ cup diced fresh skinless pineapple (¾-inch pieces)1 egg, beaten1 pound cooled steamed white rice1½ tablespoons soy sauce¼ cup peas and carrots mix¼ cup chopped green onion1 teaspoon sesame oil¼ cup dry roasted cashews

1 egg white2 tablespoons water2 tablespoons cornstarch1 tablespoon salad oilPinch of saltMix the marinade ingredients well. Marinate the chicken separately from the shrimp and scallops. Refrigerate for at least 2 hours.Heat a clean, non-stick wok for approximately 10 seconds over high heat and add 2 tablespoons vegetable oil. Make sure the surface of the wok is well covered with the oil.Thoroughly cook the meat and seafood first, add the pineapple and stir for 20 seconds. Remove the meat, seafood and pineapple from the wok and set aside.Add 1 tablespoon of vegetable oil to the wok. Pour in the beaten egg and cook to medium. Add the cooled steamed rice and mix with the cooked scrambled egg. Cook until hot.Add the soy sauce. Stir-fry until the sauce covers the rice evenly and fully. Add peas and carrots, meat, seafood, pineapple, green onion, sesame oil and cashews. Continue stirring and folding until the ingredients are thoroughly mixed.Makes two to four servings.