I take a less labor-intensive approach while maintaining the taste and look of the dish. All Nailed it with your recipe… Made kung pao shrimp the other day with carrots, celery, and onions. English cucumber – Seeded, then sliced or diced. The version I like the most is the type that balances savory, sweet and spicy with a gentle numbing sensation and a little extra sour kick. Ming counters with Thai Bird Chile Tempura Fish with Maitakes and a Black Bean-Thai Basil Sauce. You will need 1/4 to 1/3 cup homemade Kung Pao Sauce. Although eggplant is not more complicated, it is what brought me to your website. The rest of the sauce can be used for other South East Asian dishes. Cook and stir until the chili powder turns dark brown (without turning black). Brussels sprouts – Roasted (see this post for how to roast, Cauliflower (fresh) – Divide into small florets; steam, blanch, or roast, Cauliflower (frozen) – Microwave for 2 to 4 minutes (for stir fry), or roast (, Carrot – Sliced into pieces or strips (by using a julienne peeler); or cut into chunks and roasted. from an old Chinese guy born in the USA. Hi Rob, glad to hear you like the recipe and thanks for pointing out the ginger part. Opening a jar of Sichuan peppercorns is like opening a perfume cabinet, only the aroma lingering around your nose is numbing, tingling and refreshing like mint. Give a good sniff before purchasing. An all-time favorite, Ming's parents join him in the kitchen to make a Lilikoi Kir Royale, Kuo Ro with Steamed Buns and Sambal Dipping Sauce and Shredded Potatoes. XO sauce is a great way of adding umami, one of the 5 basic tastes. Pulse until a fine mixture is formed. Turn to medium low heat. Hi Jennie, I’m so happy to hear that you like my General Tso’s sauce recipe! Picture taking photos and design layouts are great, Just take out your grey worn out But since we’re using plenty of garlic and ginger in this sauce, we’ll skip this step.). Had this stir fry over pan fried noodles. Drain and coat with a thin layer of cornstarch. Here is some examples of how to use the Kung Pao Sauce: Here are some other ways to use this Kung Pao Sauce: Note: the recipes below are developed using other types of stir fry sauce. I have an iron searing press, so just let it sit on the sausages for a while on both sides. It’s VERY RARE that I find an authentic recipe and make it a keeper. I was out of white sesame seeds so I substituted in some tahini (sesame paste). Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Fresh Sichuan peppercorns are extremely fragrant. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I’m glad to hear that you still considering those dishes traditional Chinese cooking. This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. That’s right! Seasoned the shrimp like you explain. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Add ground Sichuan peppercorns, garlic and ginger. You should always prepare them in small batches, because these spices lose fragrance very fast. Notify me of followup comments via e-mail. Click image to learn how to cook crispy chicken without deep-frying. If you’re not sure about the heat level of your chili flakes, start with 1 teaspoon chili flakes so your sauce won’t turn out too spicy. XO sauce can be purchased but is easy to make and not as expensive. Isn’t this a stir fry sauce? Poach everything in the oil for 5-10 minutes stirring often. You can use the same stir fry sauce to make many other easy and delicious dishes, including roasted veggies! I haven’t cooked any of your recipes yet. This is one of my favorite chef's version of this condiment. Soak the scallops and shrimp overnight in a shallow bowl of cold water to hydrate. I’m going to subscribe so as not to miss a recipe. Start browsing recipes right away or you could learn more about me here. It's one great episode filled with fantastic family stories and delicious food!

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