Tuesday, December 13, 2011

Kung Pao

I loved this recipe! It looked like it might be a bit involved at first but it really wasn't at all and the payoff in flavor is big. It was only a tad spicy so next time, I would try using some fresh serrano chiles in the stir fry to heat things up. For added health benefit, I might also add in some red bell peppers and bok choy.

Portobello Kung Pao with Sesame Noodles
Source: based on a recipe found in Cuisine at Home
Makes 4 cups


2/3 cup vegetable broth
1/4 cup soy sauce

2 tablespoons dry sherry

1 tablespoon balsamic vinegar

2 teaspoons sugar

2 teaspoons cornstarch

1 tablespoon peanut or canola oil

2 tablespoons fresh ginger , minced

1 tablespoon garlic , minced

1/2 - 1 teaspoon red pepper flakes

2 cups portobello mushrooms, gilled and sliced into 3-inch pieces

2 cups asparagus tips , cut into 2-inch pieces

1 cup scallions, cut into 2-inch pieces

1/2 cup peanut halves


Whisk first 5 ingredients together. Next whisk in cornstarch until it dissolves. Set aside. 

Heat oil in a large pan or wok over high heat. Add ginger, garlic, red pepper; stir fry for 20 seconds. Add veggies and stir fry for 1-2 minutes. Add water, cover and steam for 2 minutes. Uncover and stir in the sauce. Bring to a boil and cook 1 minute until the sauce thickens. 

Add scallions and serve over sesame noodles. Garnish with peanuts.

Sesame Noodles (same recipe as above)
makes 3 cups 


1 package of Udon noodles
3 Tbsp of peanut or canola oil
2 Tbsp dark sesame oil
2 Tbsp cilantro, chopped


Cook noodles according to package directions and drain well. Heat oil in a large pan over high. Stir fry noodles for one minute. Finish with sesame oil. Toss with cilantro and add salt and pepper to taste. 


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