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

Ingredients:

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

Steps:

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 

 Ingredients:

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

Steps: 

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.