Earl S Kung Pao Protein Of Your Choice Recipes

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EARL'S KUNG PAO (PROTEIN OF YOUR CHOICE)



Earl's Kung Pao (Protein of Your Choice) image

Earl's Restaurant in Canada makes the most amazing Kung Pao - it's on their menu as chicken, but I had it made vegetarian, and wow, is it fantastic! Make it however you like... at Earl's, you order by the number of peppers... 1 for mild, 6 for scorching... I like 6! *Note* The peppers are not eaten, they're cooked in the sauce, and then removed. Passed along to my by a friend who I ate there with... she mentions that if you cannot find the peppers, you can sub them with 2 tsp chili paste and 1 1/2 tsp chili flakes (to taste.)

Provided by Katzen

Categories     Szechuan

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 18

8 ounces tofu or 8 ounces chicken breasts, cubed into 1-inch cubes
2 teaspoons soy sauce
2 teaspoons rice wine vinegar or 2 teaspoons vinegar
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 teaspoon vinegar
1 teaspoon sugar
4 cups vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
375 g pasta (whole wheat or white) or 375 g noodles (dry)
2 -8 small dried red chili peppers
2 garlic cloves, minced
1 bunch green onion, chopped
1 tablespoon fresh ginger, grated
1 teaspoon szechuan peppercorn (optional)
4 tablespoons oil, for stir frying
1/2 cup salted peanuts or 1/2 cup cashews
3 drops sesame oil

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!

Nutrition Facts : Calories 732, Fat 35.2, SaturatedFat 4.8, Sodium 917, Carbohydrate 82.9, Fiber 6.4, Sugar 6.2, Protein 24.6

PORTABELLA KUNG PAO



Portabella Kung Pao image

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

2/3 cup vegetable broth
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon peanut oil
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
2 cups portabella mushrooms, illed and sliced into 3-inch pieces
2 cups asparagus tips, cut into 2-inch pieces
1 cup scallion, cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/2 cup cashew pieces

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

SOUTHWESTERN KUNG PAO



Southwestern Kung Pao image

Make and share this Southwestern Kung Pao recipe from Food.com.

Provided by Tomorrow Never Knows

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 boneless chicken breasts
1 lb pork tenderloin
2 teaspoons hot chili paste, divided
3 tablespoons sesame oil, divided
2 tablespoons soy sauce, divided
1 teaspoon cumin
2 cloves minced garlic, divided
1 jalapeno pepper, diced (optional)
2 tablespoons cilantro, finely chopper and divided
1 teaspoon balsamic vinegar
1 tablespoon brown sugar
4 ounces of chopped peanuts
1 medium banana, diced
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 medium red bell pepper, diced
1 tablespoon cornstarch
1 tablespoon water
tortilla

Steps:

  • Dice chicken breast into small bite-sized chunks.
  • Divide into two Ziploc bags or bowls for marinating.
  • Dice the pork into similar size pieces, divide, and add to containers with chicken.
  • To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
  • Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
  • In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
  • Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
  • In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
  • Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
  • Heat slowly.
  • Heat 1 T sesame oil in a wok or large sauté pan on high heat.
  • Add chicken and pork from both containers and cook until meat is cooked.
  • Add diced red bell pepper, cook until tender.
  • Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
  • Add cornstarch mixture.
  • Stir in thoroughly.
  • Serve mixture on tortillas.

Nutrition Facts : Calories 478.1, Fat 24, SaturatedFat 4.6, Cholesterol 80.1, Sodium 454.1, Carbohydrate 31.1, Fiber 7.8, Sugar 6.5, Protein 37.1

KUNG PAO



Kung Pao image

A delicious Chinese dipping sauce, or use last minute mix in stir-fry. Do not cook over 15 seconds when you add to stir-fry or sugar will caramelize. Got it from Simply Ming on PBS

Provided by reya doucette

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons garlic, minced
2 tablespoons ginger, minced
1 cup soy sauce
1 cup sugar
1 tablespoon chili sauce or 1 tablespoon sambal oelek chili paste
1/2 cup vinegar
1 tablespoon cornstarch, mixed in a little water
1 tablespoon oil

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.

Nutrition Facts : Calories 201.9, Fat 2.5, SaturatedFat 0.4, Sodium 2721.1, Carbohydrate 40.4, Fiber 0.9, Sugar 34.5, Protein 5.5

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