I love it! I found a few good use of candied orange peels I made a few months ago while making my "Calisson de Polly". I love the food adventure and learn about the spices the different cultures use. They really bring out the interesting dimensions to the flavor and make the ordinary dish 'new', I think. Of course, I wanted to make the dish that my mother makes, but I don't have her 50 years old wok (an excuse.) Flank steaks were cut into strips and marinated in 'potato starch' (not corn starch) with less sodium soy sauce, pinch of sugar, and a bit of water.
Stir fry the beef first in oil. Set aside. In the same wok or saute pan, stir fry bell peppers. Add Oyster sauce and candied orange peel. Return beef. Add chili peppers and Salt and Pepper to taste.