Since it's Chinese New Year this Friday, February 16th (Year of the Dog), here's a take on a popular Chinese recipe that can be made in your own kitchen in under 30 minutes.
The BF and I love take-out Chinese, but I don't like the abundance of added thickeners, i.e., flour, cornstarch, etc. So I frequently make our own Chinese food at home where quantites can be better controlled. (Side note: BF also loves sushi and poke bowls that you can easily make at home, and you can see a poke bowl option here www.moveablefeast.me/blog/ahi-poke-bowl-with-kohlrabi-rice.) My parents instilled my love of Asian food at an early age, as my dad lived in Shanghai for 10 years, so mom lovingly and expertly prepared Japanese and Chinese food for the five of us (two brothers, two sisters) when she could. Until I turned 10 years old, we went to one of our two favorite restaurants (Pagoda and Forbidden City) in Portland every Saturday night. The owners knew us by name and watched us grow up. They laughed as my mom dipped pacifers in sweet and sour sauce to quiet the infants. Every Saturday morning, we shopped at the local Japanese Grocery store called Anzen (100 year old store, now closed). I remember the scent and otherwordly yellow glow of the pickled daikon radish, gallon jug of sweet soy sauce, burlap bag of rice. And I remember the rice-paper-wrapped candy that my dad would give us if we behaved while waiting for them in the car. This terrific recipe was adapted from The Woks of Life. A word about king trumpet mushrooms (smokefree.typepad.com/photos/uncategorized/2008/07/14/king10001_2.jpg) from Judy Leung, "King mushrooms seem to be named as such because of their massive stems. These are substantial and very versatile mushrooms–you can pan-fry them, stir-fry them, braise them, steam them, or grill them...it's a great candidate to serve as a meat substitute." Specifically, I added a few ingredients that I like in Kung Pao Chicken–water chestnuts, zucchini and shitakes. I also substituted cashews over peanuts as that's my personal preference, but feel free to use peanuts if you like. NOTES: It's important to dice the vegetables according to the directions below. Everything will cook faster and evenly if you do. King trumpet mushrooms should be in the produce section of your local grocer (they're at my Safeway, Whole Foods, and Costco). Adapted from: The Woks of Life Number of servings: 4 Ingredients
Directions
6 Comments
Heidi
2/14/2018 09:16:49 am
Holy wow Kung Pao. LOVE this for New Year/Valentine's day dinner. Thank for thinking of me trying to do delish, healthy and fast weeknight dinners that gets the family to the table.
Reply
2/14/2018 11:31:19 am
My dad used to joke that you and I must have been switched at birth. You loved and gamely tried every adventureous food my mom and dad offered you...oh, how they loved you! .My friend, those shared memories with you were the BEST part of my childhood. Love you and Happy Valentine's Day!
Reply
Heidi
2/17/2018 01:19:32 pm
I LOVED coming to your house for dinner! Talk about fun and amazing food. And now look at you. The picky picky eater. Now a top foodie, personal chef and food blogger in the Bay area. It's kind of funny how life works out. I'm so thankful for you and your family. Xoxo
Reply
2/20/2020 08:10:25 am
I want to try your kung pao mushrooms. If I can't find the Sichuan peppercorns, what can I sub?
Reply
Jacqueline Steiner
2/20/2020 08:30:34 am
Hello Julie!!! I would either just leave it out! The recipe also calls for dried chili peppers (you could also just use a sprinkling of crushed red pepper if you can't find dried chili peppers) or a minced serrano pepper. You do want a little heat in this dish. Glad you're trying the recipe. Enjoy!!! xoxo
Reply
Leave a Reply. |
AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
May 2020
Categories
All
|