Subj : Re: Gen. Tso vs King Pao
To : JIM WELLER
From : Dave Drum
Date : Thu Oct 20 2022 04:52:00
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Kung Pao and General Tso seem to be close cousins.
JW> They are sort of similar:
As I said - cousins. Not brothers. Or sisters.
JW> Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
JW> with chicken, peanuts, vegetables and chile peppers. The sauce over
JW> here is a combination of soy sauce, rice vinegar and sugar. Corn
JW> starch can be used as a thickener. The North American rendition is
JW> significantly sweeter and will sometimes include bell peppers.
JW> General Tso's Chicken is deep-fried and coated with a syrupy orange
JW> flavoured sweet and sour sauce. It is a modern American invention by
JW> a Hunan chef in Washington who made it mild (for Hunanese food) and
JW> sweet to suit his customers' tastes and Henry Kissinger helped make
JW> the dish and the restaurant popular in the 1970s.
JW> General Tso's chicken is not yet common in Canada, at least not by
JW> that name.
When I wore a yunger man's cothes almost all "Chinese" I encountered
was Cantonese. But I am heartily glad that Sichuan, Hunanese, Mandarin
and Mongolian styles have caught on.
I generally serve this with plain fried rice. Some folks prefer steamed
white rice. Either is good.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings
4 Tangerines
3 tb Oil
3/4 lb Boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper
Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.
In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.
Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.
Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.
Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.
From:
http://www.goodhousekeeping.com
Uncle Dirty Dave's Kitchen
MMMMM
... Gun Fighting Rule: Bring a big gun.
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