George likes his chicken spicy!

We like ours spicy too, but the beautiful thing about Kung Pao is that you can tame it to your favorite degree of heat by playing with the type of peppers you add, or reducing the amount of its most important ingredient: Szechuan peppercorns. Daredevils out there, pair Szechuan with Habaneros! Just make sure to have the firemen on speed dial…

(from the Bewitching Kitchen)

to marinate the chicken:
3 boneless/skinless chicken breast cut into 1 inch cubes
1 tablespoon dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch

for the sauce:
1/2 cup chicken stock
1/3 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoon dry sherry
3 tsp hoisin sauce
1 tablespoons sugar
1 teaspoon cornstarch

for the stir-fry:
4 tablespoons peanut oil, divided
1 tablespoon minced ginger
1/2 red bell pepper seeded and diced
1/2 yellow or orange bell pepper seeded and diced
1 Serrano pepper, seeded and finely minced (or another hot pepper of your choice)
1 tablespoon (or to taste) Sichuan peppercorns, coarsely ground
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil

Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 30 minutes.
Whisk sauce ingredients together and set aside. Heat a large skillet or wok over high heat. Add 2 tablespoons peanut oil, allow to heat up, then add marinated chicken. Stir-fry chicken for a few minutes, until edges are browned, which will happen reasonably quickly because of the baking soda. Remove from the pan and set aside.

Add remaining cooking oil to the pan, stir in ginger, bell peppers, and Sichuan peppercorns and stir fry for a couple of minutes. Pour the reserved sauce into the pan and bring it to a boil. Add the chicken pieces, and heat everything together for a couple more minutes. Add the peanuts, sesame oil, and serve over rice.


to print the recipe, click here

Comments: Szechuan peppers are quite special. They have a numbing effect, quite different from any other pepper and they are pretty much mandatory in a Kung Pao. I used a mortar and pestle to grind it, some recipes tell you to toast them lightly before grinding, but I used them fresh from the bag.

Marinating the chicken with the baking soda for 30 minutes is a quicker version of velveting, and worked pretty nicely, the meat developed that texture we all love in Chinese cooking. A little white rice, some green beans and all of a sudden we realized that Kung Pao is a nice antidote for the Polar Vortex.

ONE YEAR AGO: Galette de Rois

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ELEVEN YEARS AGO: Whole Wheat Bread

(adapted from


This  classic Chinese dish is often abused beyond belief.  It is easy to overcook the broccoli, turning the florets into a mushy version of their beautiful self, and at the same time producing beef that has the wrong texture.  The real thing is like velvet in your mouth, with a crisp, bright green broccoli giving the perfect counterpoint to the beef.  No excessive, cloyingly sweet sauce.  When properly prepared, this is a fantastic recipe that will please everyone – except the broccoli haters out there – but they might make an exception in this case. 😉

(adapted from Jaden Hair’s guest post at Simply Recipes)

1 pound flank steak or sirloin, sliced thinly across the grain
1 pound broccoli florets
2 tablespoons grape seed oil
1 yellow bell pepper, seeded, cut in slices
1 clove garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
freshly ground black pepper

for the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth (or water)

Start by marinating the beef: mix all ingredients in a bowl, add the pieces of beef and stir to coat the slices. Let it stand for 10 minutes, while you prepare the sauce and blanch the broccoli.

Make the sauce by mixing the oyster sauce, rice wine (or sherry), soy sauce, and chicken stock (or water) in a small bowl. Reserve.  Place the broccoli in boiling salted water for 2 minutes. Drain very well and reserve.

Now, the fun begins:  heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the yellow bell pepper and cook it for a couple of minutes until it begins to soften. Remove  and reserve.  Make sure the pan is again very hot, and add the slices of beef, spreading them out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic and reserved bell pepper to the pan and fry for an additional 30 seconds to 1 minute until the beef is cooked through.

Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.


to print the recipe, click here

This dish highlights well how a couple of extra-steps that might seem like a waste of time and energy make a world of difference in the final product. If you skip the beef marinade and blanching the broccoli, it simply won’t be the same.  The original recipe does not call for yellow bell pepper, but I wanted to add a bit more color. You can certainly omit it. This is a great dish for weeknights, all you’ll need is some steamed white rice.  Meat, veggies, carbs, all there in perfect harmony: the omnivore’s dream!

If you are fond of Asian recipes, make sure to stop by Jaden’s blog, The Steamy Kitchen, and consider getting her cookbook, I have it and love it!

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We flew back home this week to spend a few days in our own town.  I’m in a state of shock, all of a sudden realizing how much space we have. Here we could cook together while dancing, whereas in L.A. we are in a territorial-mode: I even growled at my beloved the other day because he insisted on opening the fridge while I did the dishes. The nerve!

I looked forward to cooking in our home, on a stove with four burners and real flames above an oven that can roast a couple of chubby turkeys side by side. Of course, deciding what to cook for our first dinner was excruciating. After an extensive consultation  with 9 cookbooks, I chose a recipe from Barbara Tropp: Chinese cooking at its best…

(adapted from Barbara Tropp Modern Art of Chinese Cooking)

1 pound boneless pork loin

to marinate the meat:
2 T soy sauce
2 T Chinese rice wine
1 T water
4 t cornstarch
½ tsp sugar
1/4 tsp sesame oil
6 scallions

Sauce ingredients
3 T hoisin sauce
2 T Chinese rice wine
1.5 T soy sauce
5 t sugar
½ t sesame oil

2 T peanut oil

For the noodles:
½ pound long Chinese thin egg noodles
1 tsp sesame oil
1 tsp salt
6 T peanut oil

Cut the pork into thin slices 1/8 inch thick (against the grain). Cut each slice into ribbons, flattening them slightly with a meat mallet.

In a large bowl, mix the soy sauce, rice wine, water, cornstarch, sugar and sesame oil until thoroughly blended, then add the pork slices and allow to marinade for 1-3 hours at room temperature or overnight in the fridge. Drain well before stir-frying.

Cut the scallions into 2-inch pieces, trimming off the root ends. In a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and sesame oil , stir well to dissolve everything.

Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add the pork slices and stir fry until opaque. Add the sauce ingredients and continue cooking until the pork is cooked through, then add the scallions and reserve until the noodles are ready.

Preparing the noodles:
Boil the noodles until cooked, but not mushy. Drain, then run through cold water until fully cooled. Shake off excess water and lay the cooked noodles over a dish cloth, blotting it out of excessive moisture. Transfer to a bowl, adding the sesame oil to coat the strands (the noodles can be kept cold at this stage for up to 2 days).

Heat a 12 inch skillet over high heat, add 5 T oil, and heat until a strand of noodle sizzles if gently dropped on the pan. Coil the noodles evenly on the hot pan, starting at the edges, and working your way through the center. Press them with a spatula, cover the pan, then cook until the bottom is browned (5-7 minutes).

Loosen the browned noodles, slip them out of the pan, transfer to a serving platter. Mound the pork on top of the noodles, and serve immediately.


to print the recipe, click here

Comments: Barbara’s original recipe calls for deep frying the pork before the final stir-fry. I have done this “oil velveting” in the past, but this time I simplified it and cooked the pork all the way through in the wok. The main reason: we are home for just a few days, I didn’t want to deal with the leftover oil.   Is there a loss of quality in the final dish? In all honesty, yes. Velveting does wonders to improve the texture of stir-fries (as I mentioned before here), so if you can do it, follow her advice and deep fry the pork for a minute, remove it from the oil, drain it well, and add it to the wok AFTER you add the sauce and heat it up.

This is not a light recipe – obviously, any time you brown noodles on a frying pan, their calories will be multiplied by a factor of 2. However, sometimes it is good to indulge, so enjoy it without guilt, and cut back on excesses for a couple of days. 😉

Note to self:  try the “water-velveting method” in this recipe.

ONE YEAR AGO: Chocolate Chip Cookies

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Last week I finished my third year of Mandarin, a challenging but rewarding journey!   To celebrate, I prepared a Chinese recipe for our dinner.   Cookbooks and websites sometimes mistreat ethnic cuisines: too often it’s  enough to finish a stir-fry with some soy sauce, cornstarch and then label it Chinese.   For the alternate, informed approach I reached for  Barbara Tropp, who was to Chinese cooking what Julia Child was to French cuisine: she studied it to the point of becoming an expert, and shared her knowledge through excellent writing.    Barbara Tropp’s “Modern Art of Chinese Cooking”  is a culinary masterpiece like no other on the subject, and if you have genuine interest in learning to prepare authentic Chinese dishes, you’ll need this book.

Here is what Tropp said about the recipe I chose:

Subtly sweet and rich, with a classic contrast of velvety chicken, slippery-crisp vegetables and crunchy nuts, it combines every technique you need to know to produce elegant, restaurant-style stir-frys. The taste explosion that makes this dish so appealing is a multi-regional affair.  Hoisin is a predominantly north Chinese condiment, chili is a Szechwanese touch, while wine used as it is here is an Eastern taste.”

I love it when a cookbook writer goes beyond providing recipes.  I am still saddened by her unfortunate death  when she was only 53 years old.

(adapted from Barbara Tropp)

1 pound chicken breast, cut in bite size pieces
1 large egg white
1 Tablespoon Chinese rice wine
1 tsp Kosher salt
4 cups water + 2 tsp peanut oil

1/2 cup whole blanched almonds or cashews
1 medium red bell pepper
6 ounces bamboo shoots, sliced
fresh cilantro leaves

2 tsp garlic, finely minced
1 Tablespoon minced ginger
1 Tablespoon finely minced green onions
1/4 tsp dried red chili flakes

Liquid seasoning
3 Tablespoons hoisin sauce
1 + 1/2 Tbs Chinese rice wine
2 tsp soy sauce

Mix the egg white, wine and salt and process until smooth and thick (30 to 60 seconds) in a food processor or blender.  Place the chicken in a bowl and add the egg white marinade over it, tossing well to completely coat the pieces. Refrigerate from 8 to 36 hours, the longer the better.

Toast the nuts in a 350F oven, or by gently frying them with a little bit of peanut oil on a non-stick skillet.  Do not allow them to burn. Reserve.

Cut the seeded red bell pepper into squares.  If using canned bamboo shoots, rinse them well and blanch for 10 seconds in boiling water – this will refresh their taste.  Cut in thin slices. The veggies and nuts can be prepared one day in advance. Mince the cilantro right before finishing the dish.

Combine all aromatics and mix well in a small bowl.  Mix all the liquid seasonings in another small bowl.  Reserve both.

Velveting the chicken:
Bring the water/oil to a simmer, do not allow it to go into full boil.  You want to see small bubbles forming around the rim of the water.  Stir the chicken to loosen the pieces slightly, and drop them in the water, stirring to separate them.   Simmer until they are about 80% cooked  – this should take about 20 seconds.  It’s important not to over cook the meat.  When in doubt, cook less.   Remove the pieces  to a plate with a slotted spoon.   Once velveted, the meat must be stir-fried right away.

Finishing the dish…
Heat a wok over high heat until hot enough to evaporate a bead of water on contact.  Add 2 tablespoons of oil and swirl it to glaze the bottom of the pan. When the oil is hot enough to sizzle one piece of bell pepper, add the peppers and the bamboo shoots to the pan, stir frying them briskly until they are evenly glossed with oil and heated through, about 1 minute.  Remove the vegetables to a dish.  Return the wok to the stove, add the remaining tablespoon of oil and swirl to coat the pan.  Add the aromatics, stir until fragrant, 15-20 seconds, add the liquid seasonings, and stir to combine.  Add the velveted chicken pieces and the vegetables, toss quickly to cook through, about 30 seconds.   Turn off the heat, add the nuts and the cilantro.   Adjust the seasoning and serve over white rice.


(receita em portugues na proxima pagina)

to print the recipe, click here

Comments: This recipe calls for an important step in the meat preparation for stir-frying: “velveting.”   Tempting as it might be to skip it, don’t do it: the improvement in the texture will shock you! You’ll use an extra pan and spend a few more minutes in the overall preparation, but it is a small price to pay for textural perfection.  Barbara Tropp’s recipes are quite detailed, often extending over several pages, which some people may find a bit excessive.   I have a small dry-erase board on which I write down a condensed version of the recipe to take to the kitchen.  Interestingly enough, I originally got the board to practice writing Chinese characters, so using it for Chinese cooking seems like a natural move… 😉

I’ve made this recipe with water chestnuts instead of bamboo shoots, snow peas in addition to bell peppers, and peanuts instead of cashews. You can adapt it to what you have available, as long as you preserve the basic techniques. Like all stir fry recipes, once the ingredients are prepared, the cooking happens at lightening speed,  which is music to my ears on busy weekdays…

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