Thank You for your excellent response to my question. Since in my area (Ocala, FL USA) The Indian, Thai, and Japones Peppers are only available in dried form; It causes me to wonder if I used the Mexican method of rehydrating and blending to be used as a component of the stir fry sauce would work out?
Why do Chinese recipes call for adding dried peppers directly to hot oil in the wok? When you add dried Japones or Thai Peppers directly to hot oil in wok they end up being like dried out shoe leather and have to be picked out of the stir fry! Many Hunan or Schezuan recipes call for this. I ask because in Mexican cooking dried peppers are reconstituted in boiling water first and then usually put in blender to make sauce. What am I missing?????