Kung Pao Chicken

This is an entirely ad hoc recipe for Kung Pao Chicken (or beef or pork or shrimp or whatever) that is high in vegetable content. Quantities and types of each ingredient are entirely up to the chef. It is really hard to screw this one up.

Add some oil to cover the bottom of a wok, deep cooking pan or dutch oven. Heat to really hot.

Break the stems off a handful of pepper pods and shake out the seeds. It is helpful to break the longer ones in half to dump the seeds. Toss the seeds and stems. Put the peppers in the oil and cook until they turn black. DO NOT BREATH THE FUMES or you will pay. A good exhaust hood and fan are helpful. Fish the pods out when then are black and discard. You can leave them in if you want, but then you'll just have to fish them out later after serving. Don't eat them or you will pay even more.

Stir fry the carrots for a couple of minutes, then add the sliced bell peppers for another couple of minutes, then the broccoli, pea pods and onions, prepared as you desire. Toss in anything else you'd like to stir fry. Stir over high heat for a few minutes.

Cut up whatever cooked chicken (or any other cooked meat) that you have, toss it in and then stir.

Reduce the heat to a boiling level and pour in the Kung Pao sauce. If you want more heat, add San-J to taste. Stir to mix. Add the peanuts and stir to mix, cover and let steam for about 10 minutes.

Serve over rice.

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© 2010 George Schreyer
Created 27 Dec 2010
Last Updated December 27, 2010