Kung Pao Chicken Recipe:
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3-4 dried red chilies, seeded and cut into halves
- 1/2 cup unsalted peanuts
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, sliced
- 1 bell pepper, diced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions:
1. In a bowl, combine the chicken with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for about 20 minutes.
2. In a separate bowl, mix together all the sauce ingredients and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the dried chilies and peanuts, and stir-fry for about 30 seconds until fragrant.
4. Add the marinated chicken to the wok and stir-fry until it's cooked through and slightly browned. Remove the chicken from the wok and set it aside.
5. In the same wok, add a bit more oil if needed, then add the garlic, ginger, green onions, and bell pepper. Stir-fry for a couple of minutes until fragrant and the vegetables are slightly softened.
6. Return the cooked chicken to the wok. Pour in the sauce mixture and stir well to coat everything evenly. Cook for another minute or until the sauce thickens.
7. Serve the Kung Pao Chicken hot, garnished with additional green onions if desired. Enjoy!
Vegetable Lo Mein Recipe:
Ingredients:
- 8 oz (225g) lo mein noodles (or any other long noodles)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup sliced mushrooms
- 2 cups shredded cabbage
- 2 green onions, sliced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions:
1. Cook the lo mein noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together all the sauce ingredients and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
4. Add the bell pepper, carrot, mushrooms, and cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
5. Add the cooked noodles to the wok, followed by the sauce mixture. Toss everything together until the noodles are well coated in the sauce and heated through.
6. Remove from heat and stir in the sliced green onions.
7. Serve the Vegetable Lo Mein hot, optionally garnished with sesame seeds or additional green onions. Enjoy your delicious Chinese feast!