Imust say that I have times when I am craving Chinese food. I get on these kicks that I have to have Chinese food NOW! The problem is, it is very hard to find decent Chinese around here, not the people, the food. The people are fine, it is the food that is the problem. Too greasy, too bland, to dry, to MSG-ish. You see my dilemma don’t you? Or how about this one: too inconsistent. I will finally find a place that is very tasty then go back and have the worst meal of my life. I guess they do not follow the recipes to a tee.
My Dad is an engineer and had the pleasure of working with many nationalities, so I must say we ate well. The dinner parties were grand to say the least. And there was my Mom in all those ethnic kitchens making mental notes as she watched the ladies cook and answer her many questions. She collected some really nice recipes along the way. I have taken a liking to Kung Pao Chicken but she does not have a recipe for that one. I was on my own. Low and behold the other day I was looking through all the food galleries and came across Bobby’s Kung Pao Chicken from blogchef.net and I have to say it is a really nice recipe. It was quick, tasty, juicy, and everything a Kung Pao should be. The beauty of stir-fry is that you can adjust the recipe to your own tastes. I only tweaked his recipe a little as I did add some more red pepper flakes, I like it to clear my sinuses, and increased the peanuts to 1/2 cup because I want a peanut or two in every bite. Love that crunch. He also stated that one could add some vegetables so I added some big wedges of vidalia onion. This dish served over a bed of rice wins a Standing Ovation! Thanks Bobby for filling my Kung Pao Chicken void.
Be on the lookout, your blog could be next!