Text 14764, 104 rader
Skriven 2014-07-12 07:17:06 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Kung Pao
================
-=> Dale Shipp wrote to Michael Loo <=-

 DS> Gail was introduced to Kung Pao chicken a number of years ago.  Since
 DS> then she has developed her own version.  She makes it with strips of
 DS> veggies (recipe below).  The chicken is coated with a corn starch and
 DS> egg white mix.  She does use the dried red chiles that are typical as
 DS> well as crushed red pepper.  It does not come out anywhere near your
 DS> heat level, but is just right for us.

 DS> Most Kung Pao we have had out is spicy and often the only vegetable is
 DS> something like bamboo shoots chopped into 1/4 inch cubes, or sometimes
 DS> another non-descript bland vegetable.

You version looks quite nice. My favourite restaurant version comes from Tai 
Pan (where I have been a customer for at least 20 years). They use dark meat 
for the chicken - which upsets me not one tiny bit. And there are no snow pea 
pods. But green bell pepper squares, strips of carrot (about 1" X 2") with 
serrated edges, bamboo shoots about the same size as the carrots - but, 
without the erose edges, onion squares, scallions (mostly tops), some cubes of 
light green vegetable matter that I suspect is broccoli stems. I don't recall 
mushrooms in the dish - so there likely are not a lot of them. And several 
scorched Japone chilies - which I pop into my mouth and chew up with relish. I 
don't recall any crushed red pepper - but, that may have been subsumed in the 
mixture. No matter, the Japones give plenty of heat.
 
I am well enough known that the waiter brings me a bowl of hot and sour soup, 
a glass of ice water, and a pot of tea as soon as I sit down. Then he asks 
pork (Hunan Pork), chicken (Kung Pao), or beef (Tangerine Beef)? I sometimes 
wander off and amaze them by ordering Moo Goo Gai Pan or Shrimp Cashew Nuts 
... just often enough to keep them on their toes.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zhurou Chao Mogu (Pork & Mushroom Stir-Fry)
 Categories: Oriental, Pork, Mushrooms, Chilies, Wine
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
      6 tb Chicken stock
      3 tb Dry sherry
      3 tb Soy sauce
  1 1/2 tb Oyster sauce
      1 tb Cornstarch
      1 tb Toasted sesame oil
    3/4 ts Sugar

MMMMM--------------------------STIR-FRY-------------------------------
     12 oz Pork tenderloin; very thin
           - sliced crosswise
      3 tb Cornstarch
      1 tb Dry sherry
    1/4 ts Salt
    1/4 ts Ground white pepper
      1    Egg white
           Canola oil; for frying
      8 oz Shiitake mushrooms; thick
           - sliced
    1/2 c  Sliced water chestnuts
      2    Cubanelle peppers; seeded,
           - in 1 1/2" pieces
      2    Red bell peppers; seeded, in
           - 1 1/2" pieces
      4 cl Garlic; minced
      1    (1") piece ginger; minced
           Cooked rice; for serving
 
  Make the sauce: Whisk together stock, sherry, soy sauce,
  oyster sauce, cornstarch, oil, and sugar in a small bowl;
  set aside.
  
  In a bowl, toss together pork, cornstarch, sherry, salt,
  pepper, and egg white; let sit for 30 minutes, and then
  drain. Pour oil to a depth of 2" in a 14" wok or
  high-sided skillet over medium-high heat, heat oil in a
  14" wok or high-sided skillet over medium-high heat until
  a deep-fry thermometer reads 300øF/150øC; add pork and
  fry, stirring gently constantly, until it turns white,
  about 45 seconds. Using a slotted spoon, transfer pork to
  a large colander set over a bowl to drain. Heat oil to
  350øF/175øC; add shiitakes, chestnuts, and both peppers to
  oil and fry, stirring often, until crisp-tender, about 30
  seconds. Using a slotted spoon, transfer to colander with
  pork; set aside.
  
  Discard all but 1 tbsp. oil, and return wok to high heat;
  add garlic and ginger, and cook, stirring, until fragrant,
  about 10 seconds. Add sauce and cook, stirring, until
  thickened, about 20 seconds. Return pork and vegetables to
  wok and toss until well coated. Transfer to a serving
  platter and serve with rice.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 20 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A day without okra is like a day without a fuzzy slimy vegetable.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)