Sichuan Squid with Dried Chilies

Gung bao dishes are attributed to the private kitchen of a certain Duke of Bao in ancient Sichuan, whose personal chef was the reigning master of gourmet cuisine in his time. It involves first scorching dried red chilies in searing hot oil until they are almost black, then tossing in the main ingredients to “explode-fry” (bao chao) them quickly in pungent hot oil, and finishing it all off with a savory sauce. This recipe works equally well with chicken chunks or shrimp.