I like to throw in more vegetables myself as they are good for us as we age. I will put in Broccoli if I have some and chopped baby corn ears if I have them. 1 or 2 stalks of celery and a large diced carrot are my primaries. I will also use some green and red bell peppers to brighten the colors. When starting the vegetables I start with the chilies and once they begin to darken I then add the garlic, onion and ginger mix. Otherwise my recipe and yours are very true to each other. The only thing I have not been able to find are the Szechuan peppercorns. I usually limit myself to 3 dried chilies and I roll them between my fingers to extract the seeds. Until I learned to make this myself, Kung Pao was always my favorite at whatever Chinese restaurant I might find myself at. Now, I am able to enjoy it whenever I like and I find it's actually tastier than any of the restaurants I used to frequent. Chicken is my favorite, and I find that using 3 tenders is more pleasant than using thigh meat. I love the shrimp, but it's a bit pricey to have as often as the chicken. Thank you for sharing, next time I'll try using cashews. Happy cooking !!
You are demystifying Asian cooking. This I will do and I’m heading to my local Chinese medicinal herb shop to get the ingredients to make the chicken soup from your earlier post. Finished the Tandoori chicken leftovers last night.
Thank you for sharing, Chef. I have always wanted to learn how to do KPC/S because I love both of them. But, now, I'm learning that Chinese food is not as intimidating, as I thought it was.
Kung Pao is Szechuan-style food that generally used oyster sauce sparingly compare to Cantonese food. However, there are different interpretations, and some include oyster sauce.
