2 lbs. chicken wings – no tips
2 bu. water cress

SAUCE:

2 tbl. hoison sauce
3 tbl. dark soy
2 tbl. curry powder
3 tbl. honey or pancake syrup
¼ c. corn starch or tapioca starch
½ c. broth
  1. Marinate wings 15 minutes.
  2. Transfer to wok and stir fry 15 minutes.
  3. Add curry, mix in well.
  4. After 5 minutes, mix in corn starch. Sprinkle on lightly then mix well, always stirring.
  5. Take wings out of wok. Due to sticking, clean wok or use new one.
  6. Heat 3 tbl. oil. Put in wings.
  7. Add sauce, mix well, cover and cook 15 minutes on low heat. Check every 5 minutes for sticking. Add ¼ c. more broth if needed.
  8. Stir fry water cress. Use as a bed. Serve.