Sunday, January 27, 2013

Chinese in a Nut Shell

We LOVE Chinese food in our house and let me tell you, the delivery price just isn't worth it sometimes!!!  I've been dabbling in Kung Pao (chicken and beef) and it's been a great hit either way!  And when it comes to veggies, Who says it has to be textbook kung pao?!

Kung Pao/Stirfry (chicken or beef)

*Makes 6 servings

2 Boneless Skinless Chicken Breasts or 1 Medium Steak (sliced thin)
1/2 Onion (chopped large)
2 Bell Peppers (chopped large)  Red, yellow or orange
1 Jalapeno (chopped)
1 Large Zucchini (sliced and halved)
2 handfuls of Snow Peas (maybe a cup and a half?)
1 C. Broccoli (chopped)
1 C. Cabbage (chopped sort of big)
2-4 Celery Stalks (chopped)
2 Bunches of Green Onions
1/3 C. Peanuts
Salt, Pepper, Garlic Powder (generous on the meat!)
Olive Oil (2-4 Tbsp depending on the frying)
1 1/2 C. Brown Rice
3 C. Water 

1 Packet of Kung Pao (chicken or beef) Seasoning Packet- Prepared
or 1/3 C. Szechuan Sauce or any other House of Tsang sauce (I'm a big fan)

 1. Put the water and rice in a pot and boil. Lower to simmer, cover and keep an eye on it.  Add 2 Tbsp. Oil to the pan on med-high heat.  When it's hot enough, add the meat and cook thoroughly.  Put in a bowl and set aside.
2. Drizzle a bit of oil and fry the peanuts by themselves.  This should take about 90 seconds.  Add them to the meat in the bowl.
3. Add more oil to the pan and throw in the veggies.  My method takes about 10-12 mins rather than 2-3 just to make sure the veggies are cooked enough.  Make sure to toss/mix often.

4. Mix the sauce.
5. Add the meat/peanuts/sauce and cook for another 5 mins until the sauce thickens a bit.
6. Serve up!

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