Edamame In Kung Pao Sauce Food

EDAMAME WITH XO SAUCE

Steps:

• For the XO Sauce:
• Drain scallops and shrimp, process both separately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well.
• This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen.
• For the Edamame:
• In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately.

KUNG PAO SAUCE

Steps:

• Firstly, Add 1 and 1/2 tablespoons cooking wine, 1 teaspoon light soy sauce, 1/8 teaspoon dark soy sauce, 1/2 teaspoon Chinese black vinegar, 1/2 teaspoon white pepper, 1/8 teaspoon monosodium glutamate, 1 teaspoon sugar, 1/2 tablespoon corn starch.Stir it and save for later.
• For a healthier choice, we'll use chicken breast to do this recipe. It needs about 250g chicken breast for the recipe. Cutting the chicken breasts to little bits of chicken.
• Add 1/8 teaspoon salt, 1/8 tablespoon white pepper, 2 teaspoons cooking wine, 1/4 teaspoon dark soy sauce.Add 1 teaspoon corn starch, 1/2 tablespoon corn oil which can stop them from sticking together.Then mix up them with the chicken and make the chicken absorb the ingredients' flavour.
• Add 2 tablespoons corn oil into the pan.Pour 30g peanuts into the pan. Cooking it at low heat. Keep stirring it until you have listened to the broken sound from the peanuts. If most of the peanuts have broken that means the peanuts cooked enough.Drain oil and save for later.
• 10g ginger, finely minced and save for later.1 small or medium garlic clove, finely minced and save for later.1 bunch green onion, finely minced and save for later.5g dry red pepper, finely minced and save for later.Some red sichuan peppercorns, put in the bowl and save for later.
• Add 200ml (about 20 tablespoons) corn oil into the pan. Pour 2 tablespoons oil which from cooked the chicken before. Heat the pan to hot enough, add dry red peppers, green prickleyash to cook. The dry red peppers must be cooked at least brown. After a few times stir-fry, add minced ginger and minced garlic before. Stir in the ingredients that become to have a great smell, add the chicken. Use the high temperature to fry them a few times to make the chicken absorb the flavour of pepper, ginger, garlic.Then add the sauce we had mixed up before, continue to stir-fry to ensure that they are mix enough. Adding crispy peanuts and minced green onion, 1/2 teaspoon oil.

EDAMAME IN KUNG PAO SAUCE

Steps:

• Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
• In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
• In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.

EDAMAME IN KUNG PAO SAUCE

Steps:

• Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
• In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
• In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve.

KUNG PAO RICE WITH EDAMAME

Steps:

• Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
• In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
• Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
• Divide rice among 4 shallow, wide bowls.
• Spoon vegetables over rice and serve hot or at room temperature.