Kung Pao Kitchen

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* Exported from MasterCook *

 

Kung Pao Chicken

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked rice -- or rice noodles

1/2 cup raw, unsalted peanuts

1 cup TVP chunks -- chicken style

1 cup vegetable stock -- chicken style

3 tablespoons unbleached flour -- or rice flour

1 teaspoon salt

1/2 cup soy milk

4 tablespoons soy sauce

2 tablespoons dry sherry -- or mirin

2 tablespoons rice vinegar

2 tablespoons maple syrup

1/4 teaspoon red pepper flakes

1 teaspoon sesame oil

1 teaspoon cornstarch

1/4 cup vegetable oil

1 tablespoon hot chile oil*

4 small dry chile peppers -- 4 to 6

2 scallions -- cut into 1/2-inch pieces

2 cloves garlic -- finely chopped

 

If no cooked rice on rand, cook your choice.

 

In a toaster oven, bake peanuts for 12 minutes at 350F until golden.

 

Combine TVP and stock in a pot, bring to a boil and let sit 10 minutes.

 

Combine flour, salt, and milk in a bowl and toss TVP in it.

 

In a jar with a lid, combine soy sauce, sherry, vinegar, maple syrup, red pepper

flakes, sesame oil, and cornstarch and shake to blend.

 

In a wok or saute pan, heat vegetable oil. Saute TVP until well browned, about

5 minutes. Remove from heat and set aside.

 

In the wok, add hot chile oil to remnants of vegetable oil. Saute chile peppers

and peanuts and cook, stirring, until peppers just begin to char. If peppers

become completely black, discard. Remove peanuts from pan and repeat with new

peppers. Remove from pan and set aside.

 

In a wok, quickly saute scallions and garlic on high heat for about 30 seconds.

Turn heat down to medium. Return TVP to wok. Add chile peppers and peanuts.

Stir-fry with onions and garlic for about one minute.

 

Add soy sauce mixture and continue to stir-fry until TVP is thoroughly coated.

 

Toss in the peanuts and remove from heat.

 

Serve over cooked or steamed rice or rice noodles.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 492 Calories; 17g Fat (31.5% calories

from fat); 9g Protein; 73g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

1979mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : In the Szechuan region of China, charred dried chile peppers are eaten

along with the chicken. Unless you like very hot food, you will prefer our

recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0