If you love stir fry you will definitely love this one!
Enjoy!
hugs,
peg
Kung Pao Chicken
After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article @ http://www.culinary.net/articlesfeatures/featurearticlearchive/articles/05533.html
by Sharon Anne
Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
Prep and chill veggies.
Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
Stir-fry the red and green peppers until almost tender; add green onions and zucchini, reserve with meat.
Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
Add cooked food to sauce and stir in peanuts.
Serve over hot rice.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Kristin.
Enjoy!
hugs,
peg
Kung Pao Chicken
After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article @ http://www.culinary.net/articlesfeatures/featurearticlearchive/articles/05533.html
by Sharon Anne
| 1 | lb chicken breasts, 1/2-inch cubes (substitute shrimp or beef, thinly sliced) |
| 1 | small egg, beaten |
| 1/4 | cup water |
| 1/4 | cup cornstarch |
| 1/2 | teaspoon salt |
| 2 | green onions (white part sliced and greens cut into 1/2-inch pieces) |
| 1 | red pepper, chunked |
| 1 | green pepper, chunked |
| 1 | small zucchini, chunked |
| 1/3 | cup water |
| 2 1/2 | tablespoons soy sauce |
| 1 | tablespoon cornstarch (dissolved in 1 Tbsp cold water) |
| 1 | teaspoon rice wine |
| 2 | tablespoons vegetable oil, divided |
| 1 | teaspoon garlic, minced |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon red pepper flakes |
| granulated sugar, sprinkled in (to your taste) | |
| 1/3 | cup peanuts, dry-roasted |
| 4 | cups cooked white rice (Botan, sticky rice) |
Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
Prep and chill veggies.
Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
Stir-fry the red and green peppers until almost tender; add green onions and zucchini, reserve with meat.
Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
Add cooked food to sauce and stir in peanuts.
Serve over hot rice.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Kristin.