KUNG PAO CHICKEN
Steps:
- Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
KUNG PAO QUESADILLAS
I made these up because I love asian food and I love mexican food so how about fusing them together? Hope you enjoy!
Provided by ChefLee
Categories Lunch/Snacks
Time 40m
Yield 10 quesadillas, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat canola oil on med-hi heat in a large skillet.
- Saute the onions, garlic, and jalapeno for 1 minute.
- Add the turkey and cook until it is no longer pink (about 5 minutes).
- Turn down heat to med-low and add the peas and the water chestnuts. Cook for about 5 more minutes.
- Add lime zest, lime juice, soy sauce, and pepper flakes; Stir then remove from heat.
- Pour turkey mix into a bowl so you can use the skillet.
- Put a tortilla into the skillet; put some turkey mix on it then add cheese and peanuts to your taste.
- Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten).
- Add more oil as you need to brown each quesadilla.
Nutrition Facts : Calories 380.9, Fat 20.8, SaturatedFat 7.3, Cholesterol 59.6, Sodium 504.3, Carbohydrate 28, Fiber 4.8, Sugar 4.4, Protein 21.4
PORTABELLA KUNG PAO
Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.
Provided by LoriInIndiana
Categories Vegetable
Time 40m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Whisk all ingredients for the sauce together except the cornstarch.
- Whisk in cornstarch until dissolved.
- Set aside.
- Prepare vegetables.
- Heat oil in a large skillet or wok over high heat.
- Add ginger, garlic, and pepper flakes.
- Stir fry 20-30 seconds.
- Add mushrooms and asparagus and stir fry 1 minute.
- Add water, cover, and steam 2 minutes.
- Uncover and stir in sauce mixture.
- Bring to a boil and cook 1 minute or until thickened.
- Add tomatoes and scallions.
- Garnish each serving with cashews.
- Serve immediately with sesame noodles.
Nutrition Facts : Calories 228.7, Fat 11.7, SaturatedFat 2.2, Sodium 1020.8, Carbohydrate 20.4, Fiber 4, Sugar 7.2, Protein 8.1
KUNG PAO SCALLOPS
I am a huge fan of kung pao anything, and also of scallops. So it is only natural that one of my favorite Chinese dishes is kung pao scallops! It is super easy to make, and sure to impress. Enjoy!
Provided by Sommer Clary
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce: In a small bowl, combine the soy sauce, chili sauce, vinegar, and sugar. In a separate small bowl, mix together the water and the cornstarch; set aside.
- In a wok, turn the heat onto high and add the oil, when the wok is smoking hot, add the dried chili pods to toast (they are done when they turn dark).
- Add the garlic and onion, stir for 3 seconds, then add the scallops (note: make sure the scallops have been thawed and thoroughly drained in a colander before adding them to the wok).
- Add the kung pao sauce and the cornstarch mixture and stir in the wok until the scallops are cooked through.
MOO SHU CHICKEN QUESADILLAS - WW 4 POINTS
Make and share this Moo Shu Chicken Quesadillas - Ww 4 Points recipe from Food.com.
Provided by KelBel
Categories Lunch/Snacks
Time 34m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
- Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
- Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
- Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.
Nutrition Facts : Calories 181.7, Fat 5.3, SaturatedFat 2, Cholesterol 36.8, Sodium 628.5, Carbohydrate 17.3, Fiber 3.6, Sugar 7.1, Protein 15.9
MEXICAN PORK STEW
" I love Mexican food. Love the complexity of the sauces, the abundant use of fresh ingredients, the subtle heat of the spices. I have tweaked and honed these recipes over the years. Each is absolutely perfect. Each calls for the dishes to be made from scratch" Says Ralph Robert Moore from his web site,ralphrobertmoore.com. I'm sharing his Mexican Pork Stew with you today.
Provided by Annacia
Categories One Dish Meal
Time 2h54m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven. Dredge pork cubes in seasoned flour, brown on all sides. Set aside.
- NOTE: "Brown" means "brown." Don't remove the pork cubes when they're merely gray (the biggest mistake home cooks make when they're browning meat for a stew.) The pork cubes should be browned to where they look like they could be eaten as is.
- Add onion, garlic, and Anaheims. Cook until onion softens, about 3-4 minutes.
- Add seasonings and bay leaf. Cook 1 minute.
- Deglaze with ½ cup chicken broth. Return the pork to the Dutch oven. Add the remaining chicken broth, chopped tomatoes, and refried beans.
- Bring to a boil, reduce heat, simmer with lid off for two hours.
- Can be served on the plate as a stew, with heated flour tortillas to sop up all the goodness, or can be used to make burritos. Just add an appropriate amount of stew in a line across the center of a heated flour tortilla, sprinkle on top of the stew some shredded iceberg lettuce and chopped fresh tomatoes, and place at either end of the line sour cream and guacamole.
- To increase the heat, add more Anaheims. To increase it further, add more chili powder (but try increasing the heat first by adding more Anaheims.).
Nutrition Facts : Calories 616.6, Fat 39.1, SaturatedFat 12.8, Cholesterol 134.2, Sodium 953.9, Carbohydrate 24.6, Fiber 7.7, Sugar 7.2, Protein 42
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