Tuesday, October 16, 2007

Who Needs Take Out?

You can throw the Chinese take out menus away if you've got this Kung Pao recipe in your repertoire. It beats any of the greasy slop you'll get at most take out joints in terms of deliciousness and making it yourself probably means its going to be better for you too. To make our version veg, we used soy chicken and soy sauce instead of chicken and oyster sauce. One word of caution: this recipe is HOT HOT HOT, much hotter than anything you'd get at a typical Chinese restaurant. If you do not have a high tolerance for spicy reduce the amount of peppercorns and peppers and recipe calls for.

1 comment:

Manggy said...

Awesome. I'm not too much into soy-as-other-things (and it's relatively uncommon here in the Philippines), but I do enjoy a good vege meal every once in a while and I'm always looking for ways to make tofu appetizing. I'm glad you enjoyed the recipe! That looks incredible! (good thinking on the oyster sauce substitution-- though I'm wondering what is in "oyster-flavored sauce" that I see sometimes.)