We decided to have a “take-out” night at home.  I think we did a pretty good job!

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Kung Pao Chicken

2 boneless chicken breasts
3 cloves garlic
1″ ginger root, grated
5 scallions
2 tbsp. peanut oil
handful of dried red chilies
2 tsp. Sichuan pepper
1/2 c. roasted unsalted peanuts
Marinade:
1/2 tsp. salt
4 tsp. light soy sauce
2 tsp. sherry
4 tsp. cornstarch
2 tbsp. water
sauce:

6 tsp. sugar
2 tsp. cornstarch
2 tsp. dark soy sauce
2 tsp. light soy sauce
6tsp. Chinese black vinegar (which we had to go to the Oriental Market to buy.  Ben is know a fan as everything in much cheaper there)

1. Cut the chicken into small 1/2″ cubes  Place in a small bowl, mix with marinade. 

2.Peel and slice the garlic, chop scallions into chunks.  Snip the chilies into into 2″ sections

3. Combine sauce ingredients in a small bowl.  Heat the wok over high, add peanut oil, chilies and sichuan pepper for 15 seconds, add the chicken and stir fry.  As chicken begins to cook, add garlic, ginger and scallions.  Stir the sauce and add it to the wok, continue to toss and stir the chicken so it doesn’t burn.

4.When the sauce is thick and shiny and chicken is cooked, stir in peanuts

Fried Rice

2  eggs, beaten

1 tsp soy sauce

1 tsp sesame oik

1 clove garlic,minced

1 tbl cooking oil (we used peanut oil)

1/2 c thinly bias-sliced celery

1 c sliced fresh mushrooms

2 c cooked white rice

1 med carrot, shredded

1/2 c frozen peas, thawes (we left it out as I am not a fan)

2 tbl soy sauce

1/4 c sliced green onion

1. In a small bowl combine eggs and 1 tsp soy sauce.

2. Pour the sesame oil into a wok or large skillet.  Preheat over med heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture fromwok and cut up and lg pieces.  Remove wok from heat.

3. Pour the cooking pil into the wok or skillet (add more if needed during cooking).  Return to med-high heat.  Stir-fry celery in hot oil for 1 min.  Add mushrooms; stir fry for 1-2 min or until veggies are crisp-tender.

4. Add cooked rice, carrot, and peas.  Sprinkle with the 2 tbl soy sauce.  Cook and stir for 4-6 minutes or until heated through.  Add cooked egg mixture and green onion; cook and stir for about 1 min or until heated through.

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We loved it!

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