Earls Kung Pao Protein Of Your Choice Food

EARL'S KUNG PAO (PROTEIN OF YOUR CHOICE)

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!

HUNAN KUNG PAO

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.

KUNG PAO

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.