Tuesday, September 21, 2010

Kung Pao

What do you do when the craving for chinese food hits and going out to get some isn't a possibility? - You dig out the vegetables and meat you have in your fridge and start chopping.  Making chinese food at home is easier than you think especially when you use Williams-Sonoma's  Chinois Kung Pao Wok Sauce.   Kung Pao is a mildly spicy blend of ginger, garlic and chili.

I am sauce challenged and this has been the reason my previous attempts at home cooked chinese food never tasted as good as take out.  Needless to say, this was an exciting discovery! Although I could not find this product on-line at Williams-Sonoma to share with you, it is available in their retail stores ($12). 

We also use Hakubaku Organic UdonWheat Noodles in this recipe, a thicker spaghetti-like noodle, but regular spaghetti works just as well. 

Using your favorite meat (chicken, beef or shrimp) and vegetables this dish can be yours in about 30 minutes.   You do not need a wok to cook it, just a large fry pan.

This time we used zucchini, squash, carrot, mushroom and broccoli slaw.
We used the vegetables we had on hand, but you are only limited by your imagination.

Shrimp Kung Pao

To have everything done at the same time, you want to have your noodles cooking while you stir fry the chicken and vegetables.

This is a recipe that cooks of all levels can master.

Kung Pao Chicken and Vegetables
1 lb chicken, cut into 1 inch chunks
2 tablespoons oil
1 medium onion, chopped
1 zucchini squash, cut into 1/2 inch chunks
1 yellow squash, cut into 1/2 inch chunks
8 mushrooms, sliced
1 cup carrots, julienned
1 cup snow peas
2 cups broccoli florets
1 package 9.5 oz Hakubaku Organic Udon Wheat Noodles
8 tablespoons Kung Pao sauce
1 tablespoon cornstarch

Boil water for noodles, cook according to package directions.
In bowl toss together 4 tablespoons Kung Pao sauce, cornstarch and chicken.  In nonstick fry pan or wok, heat oil over high heat.  Add chicken mixture to pan and sear meat, about 1 min.  Add vegetables and remaining 4 tablespoons of Kung Pao sauce.  Cook until vegetables are tender, about 10 minutes.  
Add boiled noodles to chicken and vegetable stir-fry.
Serve with soy sauce.
Serves 4-6
Prep time: 15 minutes
Cooking time: 15 minutes

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