Re: [CH] Kung Pao Chicken???
Rain (rain@wwbbs.otherside.com)
Mon, 01 Mar 1999 07:53:38 GMT
-> Kung Pao Chicken
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And for my fellow vegetarians:
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-Begin Recipe Export- QBook version 1.00.14
Title: _kung pao_ tofu
Keywords: main dishes, tofu, chiles
Yield: 3 servings
TOFU MIX-----------------------------
1 lb good, extra-firm tofu such as Spring Creek
(or regular firm tofu can be pressed.)
1 Egg white
1 tb Cornstarch
SAUCE MIXTURE----------------------------
1 ts Szechuan or Viet chili paste with garlic
4 tb Soy sauce
2 ts Dry sherry or _shao xing_
2 ts Red wine vinegar
1 c Chicken broth
2 ts Oriental sesame oil
4 ts Cornstarch.
VEGETABLES------------------------------
8 Scallions, cut into 1/2" pieces.
1 md Green or red pepper, sliced into strips
1/4 c Carrots, thin sliced on bias
1 Handful of snow peas.
1/4 c Sliced mushrooms
OTHER--------------------------------
1 c Peanuts; Planters low salt (not dry roasted)
5 Dried hot red peppers, or to taste
3 tb Peanut oil (divided)
1/4 ts Crushed red pepper seeds
Cut tofu into thumbnail-sized pieces. Combine with egg
white and cornstarch in a small bowl. Toss to coat and set
aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and
ready near wok.
Heat oil in wok over medium high heat. Add red pepper pods and
tofu and stir-fry until tofu is golden and pepper pods turn
blackish, about 4 minutes. Remove with a slotted spoon and set
aside to drain on paper towels.
If pepper pods have not yet turned black at that point - remove from
tofu and place back in wok as you are stirfrying the vegetables.
Add peanut oil to wok if needed. Stirfry scallions, bell peppers,
carrots and crushed red pepper for 30 seconds. Add mushrooms,
and cook for 1 minute longer. Add tofu back in and stir-fry for
one minute. Add sauce mixture and stir until heated through and
thickened. Add peanuts and mix. Add snow peas to heat through.
Serve over rice.
Sourcetag missing; heavily adapted by Rain
-End Recipe Export-