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Hunan Kung Pao




This week is asian themed meals, I was not blogging Monday
& Tuesday so there will be 2 meals going up on Wednesday
& Thursday. I love chinese food, whether I am taking it out
or making it at home. Below is a scrumptious recipe, it serves 4.

What you'll need:
4 chicken breasts cut into 1" cubes
20 large shrimp
4tsp soy sauce
4tsp rice wine
2tsp sesame oil
1T cornstarch
1/2c veggie oil, divided
4 garlic cloves, minced
16 dried red chile peppers, cut in half
2tsp szechuan peppercorns
1 sliced red pepper
1 sliced green pepper
1/4c dark soy sauce
2T rice wine
2tsp sugar
1c peanuts
4 green onions, cut into 3" lengths




How to make:
Combine the chicken and shrimp in a mixing bowl along with
4tsp of soy sauce, 4tsp of rice wine and 2tsp of sesame oil.
Sprinkle with cornstarch, and mix until evenly combined.
Set aside to marinate for 30 minutes.

Heat half of the veggie oil in a wok over high heat.
Stir the chicken and shrimp and cook until the chicken has
turned white on the outside and is still a bit pink in the center.
Remove the chicken and shrimp and wipe the wok clean.

Heat the remaining veggie oil over high heat. Stir in the
garlic and cook for a few seconds until the garlic
begins to turn brown. Stir in the dried chiles and
szechuan peppercorns. Cook and sir for a few seconds
until the peppers begin to darken. Add the red and
green peppers, dark soy sauce, 2T of rice wine and 2T of sugar.
Bring to a boil, stir in the chicken and shrimp and cook
until chicken is no longer pink. Stir in the peanuts and
green onion until the green onion becomes limp.
Serve over rice.
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