Earls Kung Pao Protein Of Your Choice Recipes

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

Ingredients

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

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

Ingredients

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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