[CH] Re:(CH) Kung pao pizza
Stephen Tanner (SBahrd@a-o.com)
Fri, 13 Feb 1998 02:01:06 -0400
I went to the SOAR site and did a search for kung pao and came up with
16 listings.
They were all recipes for meat cooked in a marinade(various
ingredients). From what I was able to determine, there is no real kung
pao sauce. The sauce makes itself as the ingredients are added while
cooking. Here is an example of one of the recipes. Similar recipes are
included for chicken, beef, and squid. It would seem to me that the heat
could be easily varied by the amount and type of chiles used.
Title: Kung Pao Pork
Categories: Chinese, Pork/ham
Yield: 6 Servings
1 T Sugar
3 T Water
3 T Low-sodium soy sauce
2 T Dry sherry
1 T White vinegar
1 t Cornstarch
1 1/2 t Dark sesame oil
1/4 t Salt
1 lb Pork tenderloin
1 T Cornstarch
1 T Low-sodium soy sauce
1 T Vegetable oil, divided
8 Dried whole red chiles
2 c Coarsely chpped green bell
--pepper
3/4 c Vertically sliced onion
1 t Minced, peeled gingerroot
1/2 c Unsalted dry roasted peanuts
6 c Hot cooked rice
Combine first 8 ingredients in a small bowl; stir until well-blended.
Set aside.
Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T
cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and
marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over
high heat. Add chiles; stir-fry 1 minute or until blackened. Remove
from pan with a slotted spoon; set aside. Add remaining oil and pork
mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and
gingerroot; stir-fry 1 minute or until vegetables are crisp-tender.
Add sherry mixture; stir-fry 1 minute or until thick and bubbly.
Remove from heat; stir in chiles and peanuts. Serve over rice.
MMMMM
--
Steve Tanner
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