Push50
Member
Sorry it has been a little bit since I posted a recipe. I have recently moved my 80 year old mom in with me and the wife and the transition has been a little chaotic. Working towards getting the new routine dialed in. Since it has been a little bit, this week I am posting two complementary recipes.
Gong Bao ( Kungpao and Fried Rice )
So I guess you have probably noticed, I like stir fries. It is a quick simple way to prep meals. They are tasty, fairly healthy and not a lot of mess during clean up.
This week I am posting two recipes. I will follow this with Fried Rice, who doesn't like fried rice with stir fry??
Ingredients
For the Chicken Marinade
2 pounds boneless chicken breast or thigh meat cut into bite-sized pieces.
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or Mirin, or white wine
2 tablespoons brown sugar
For the Chicken Stir-Fry and Sauce
1 tablespoon vegetable or peanut oil
2 medium zucchinis cut into bite-sized chunks
3 medium yellow squash cut into bite-sized chunks
1 Large Onion
¾ cup chopped scallions
¾ cup dry roasted peanuts/pepitas or other nuts that you like
6 - 8 dried red chiles
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoon sesame oil
3-4 cloves garlic minced
1 tablespoon fresh grated ginger
½ teaspoon ground black pepper
Instructions
For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
Meanwhile, chop the zucchini, yellow squash, onion, scallions, garlic, and ginger.
For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
Fry the chilis till dark and slightly swollen.
Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the onion. Wait till they appear slightly translucent. Then stir in the zucchini, yellow squash, and peanuts or other nuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.
Sometimes we get really tired of eating the same boring rice day in and day out. This is a quick fried rice recipe that can help to relive you of "Food Boredom". And it goes well with the previously posted GONG BAO recipe.
Ingredients
3 tablespoons canola oil , (vegetable oil is fine too)
2 eggs , beaten
6 cups cooked white rice , cooled
1/4 cup soy sauce
1 cup frozen peas and carrot mix
1 teaspoon sesame oil
Instructions
I use a rice steamer to steam my rice. This step is really important so that you do not end up with mush inst4ead of Fried Rice. Cook the rice ahead of time and allow ample time for it to thoroughly cool. AS I said, this step is crucial.
Put the oil into the wok and heat on high.
Add in the eggs and stir, cooking and breaking it into smaller pieces until fully cooked.
Add in the cooled white rice and stir them all together.
Add in the soy sauce and toss until all the rice is fully coated.
Add in the carrots and peas and toss again.
Add in the sesame oil and mix again.
Serve hot.
Gong Bao ( Kungpao and Fried Rice )
So I guess you have probably noticed, I like stir fries. It is a quick simple way to prep meals. They are tasty, fairly healthy and not a lot of mess during clean up.
This week I am posting two recipes. I will follow this with Fried Rice, who doesn't like fried rice with stir fry??
Ingredients
For the Chicken Marinade
2 pounds boneless chicken breast or thigh meat cut into bite-sized pieces.
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or Mirin, or white wine
2 tablespoons brown sugar
For the Chicken Stir-Fry and Sauce
1 tablespoon vegetable or peanut oil
2 medium zucchinis cut into bite-sized chunks
3 medium yellow squash cut into bite-sized chunks
1 Large Onion
¾ cup chopped scallions
¾ cup dry roasted peanuts/pepitas or other nuts that you like
6 - 8 dried red chiles
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoon sesame oil
3-4 cloves garlic minced
1 tablespoon fresh grated ginger
½ teaspoon ground black pepper
Instructions
For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
Meanwhile, chop the zucchini, yellow squash, onion, scallions, garlic, and ginger.
For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
Fry the chilis till dark and slightly swollen.
Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the onion. Wait till they appear slightly translucent. Then stir in the zucchini, yellow squash, and peanuts or other nuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.
Sometimes we get really tired of eating the same boring rice day in and day out. This is a quick fried rice recipe that can help to relive you of "Food Boredom". And it goes well with the previously posted GONG BAO recipe.
Ingredients
3 tablespoons canola oil , (vegetable oil is fine too)
2 eggs , beaten
6 cups cooked white rice , cooled
1/4 cup soy sauce
1 cup frozen peas and carrot mix
1 teaspoon sesame oil
Instructions
I use a rice steamer to steam my rice. This step is really important so that you do not end up with mush inst4ead of Fried Rice. Cook the rice ahead of time and allow ample time for it to thoroughly cool. AS I said, this step is crucial.
Put the oil into the wok and heat on high.
Add in the eggs and stir, cooking and breaking it into smaller pieces until fully cooked.
Add in the cooled white rice and stir them all together.
Add in the soy sauce and toss until all the rice is fully coated.
Add in the carrots and peas and toss again.
Add in the sesame oil and mix again.
Serve hot.
