Earls Kung Pao Protein Of Your Choice Recipes
EARL'S KUNG PAO (PROTEIN OF YOUR CHOICE)
Earl's Restaurant in Canada makes the most amazing Kung Pao - it's on their menu as chicken, but I had it made vegetarian, and wow, is it fantastic! Make it however you like... at Earl's, you order by the number of peppers... 1 for mild, 6 for scorching... I like 6! *Note* The peppers are not eaten, they're cooked in the sauce, and then removed. Passed along to my by a friend who I ate there with... she mentions that if you cannot find the peppers, you can sub them with 2 tsp chili paste and 1 1/2 tsp chili flakes (to taste.)
Provided by Katzen
Categories Szechuan
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
- Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
- While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
- Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
- Cook whole wheat pasta until al dente. Drain.
- Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
- Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
- Enjoy!
Nutrition Facts : Calories 732, Fat 35.2, SaturatedFat 4.8, Sodium 917, Carbohydrate 82.9, Fiber 6.4, Sugar 6.2, Protein 24.6
KUNG PAO
A delicious Chinese dipping sauce, or use last minute mix in stir-fry. Do not cook over 15 seconds when you add to stir-fry or sugar will caramelize. Got it from Simply Ming on PBS
Provided by reya doucette
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté garlic, ginger and chili sauce in oil till aroma releases.
- Add soy sauce, vinegar and sugar. Boil one minute.
- Add cornstarch mix. Stir till thickened.
- Cool, bottle and store in fridge.
Nutrition Facts : Calories 201.9, Fat 2.5, SaturatedFat 0.4, Sodium 2721.1, Carbohydrate 40.4, Fiber 0.9, Sugar 34.5, Protein 5.5
HUNAN KUNG PAO
This recipe is similar to a famous food chain! Serve over thick noodles.
Provided by JANHAR64
Categories World Cuisine Recipes Asian Chinese
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
- Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
- Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 21.1 g, Cholesterol 228 mg, Fat 51.9 g, Fiber 5.4 g, Protein 59 g, SaturatedFat 8 g, Sodium 1736.3 mg, Sugar 6 g
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