"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Kung Pao Recipe

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This recipe for Kung Pao, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Derek Breid
Added: Thursday, March 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb shrimp, steak, chicken, or tofu
Vegetable oil
2 tsp corn starch
1/2 tsp salt
Dash of white pepper (optional)
1-2 hot green chilies
2 green onions (with tops)
1 red bell pepper
2 tsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp oriental bean sauce
1/2 c diced canned bamboo shoots
1 tsp sugar
1/2 c roasted peanuts

Directions:
Directions:
If using meat, cut into 3/4-inch cubes. Toss meat, 1 tablespoon oil, corn starch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and membrane). Cut onions diagonally into 1-inch pieces. Cut bell pepper into 3/4 inch squares. Heat 12-inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add meat; stir-fry 2 minutes or until meat is cooked, then remove from skillet.

Heat skillet again until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell pepper and sugar; stir-fry 1 minute. Stir in onions. Sprinkle with peanuts.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 min - 1 hr, depending on how much chopping you have to do
Personal Notes:
Personal Notes:
The amounts of stuff are relative, so if you like bamboo shoots, add more of those.

 

 

 

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