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Recipe

Kung Pau Stirfry

Always in love with Asian foods, I especially enjoy spicy-sweet dishes which are typically laden with wheat-based soy sauces and the like. I have been abstaining from these foods for about a decade, but now the famine is over!

Kung Pau Stirfry

Here is a recipe I have developed that is soy free, gluten free, egg free, dairy free and optionally nut free. I love this sauce, and would use it with pork or beef as well as chicken or a pound of prepared veggies of choice (such as small-diced carrot, shallots, green peas, green beans, mushrooms, peppers,sprouts, etc.)

Balsamic Vinegar Glaze

Ingredients

  • Balsamic vinegar (I use Trader Joe's® aged Balsamic vinegar - it comes in a jug-shaped glass container with a metal screw top.)

Method

  1. Pour the entire bottle of vinegar into a saucepan and heat to a boil then immediately drop heat to low, a medium simmer, stirring initially, then occasionally, until liquid is substantially reduced, and appears thick and syrupy, leaving a thick coat on the back of a spoon when pulled from the liquid.
  2. Pour off into an appropriately-sized glass storage jar, cool to room temperature then refrigerate indefinitely.

Kung Pau Sauce

Ingredients

  • 3 tablespoons Balsamic vinegar glaze
  • 2 tablespoons pure organic cane sugar
  • 1-1/2 tablespoon Coconut Secret's® Raw Coconut Aminos, or Tamari sauce if soy is tolerated
  • 1 tablespoon sesame oil
  • 1 tablespoon organic non-GMO cornstarch, or potato starch, or arrowroot starch, or tapioca starch
  • 1 teaspoon dried ground ginger
  • 1 teaspoon organic Chile powder of choice

Method

  1. Combine all ingredients in a small glass jar.
  2. Place on lid and shake vigorously to combine. If cornstarch or spices are clumpy, set the jar aside until you are ready to use it, and then shake it vigorously to remix.
  3. Pour into saucepan set over medium heat until it thickens, stirring to avoid clumping and burning.

Pour sauce off into a jar, cool then refrigerate until use. Add desired amount by the spoonful to cooking rice or meat dishes.

Kung Pau Stirfry

Ingredients

  • 1 pound of meat or veggies, cut to a uniform size
  • 1/4 cup organic non-GMO cornstarch
  • 2 teaspoons ground ginger
  • 1/2 teaspoon finely ground black pepper
  • 1 teaspoon sea salt
  • Oil of choice for frying
  • 1 medium onion, chopped
  • 1 head garlic, each clove peeled then thinly sliced
  • 2 tablespoons oil of choice
  • 3 to 4 cups of cooked organic short grain brown rice

Method

  1. Select meats or veggies, wash well then dry completely.
  2. Slice beef or pork thinly on the bias, chop chicken into small chunks, vegetables into uniform sized pieces.
  3. In a large resealable plastic bag, add cornstarch, ginger, black pepper, sea salt; close bag and shake to combine.
  4. Add one quarter of the prepared meat or veggies to the bag, seal and shake to coat each piece evenly. Place coated pieces on parchment-covered baking sheet, continuing process until everything is coated.
  5. Fill a pot of your choosing with oil to three inches deep; place pot over medium-high heat and bring oil temperature to 325 - 350°F. Fry coated meat/veggies in batches, being sure to not crowd the pieces too close. They should float freely from one another - otherwise they with never crisp. Once cooked through, remove with slotted spoon to paper towel-covered baking sheet to drain and cool.
  6. Peel than chop onion into a small dice. Separate 1 head of garlic into cloves, peel each clove then slice thinly.
  7. Add oil of choice to large cast iron frying pan or large frying pan of choice, place over medium high heat until oil shimmers, then add onion and garlic, sauté 5 minutes, or until onion begins to noticeably sweat - do not brown!
  8. Stir in 3 to 4 cups of cooked organic short grain brown rice, reduce heat to medium-low, place lid on pan and cook 5 minutes, stirring once half way through.
  9. Add fried meat/veggies chunks to pan, place on lid and cook 5 minutes, stir then clear the center of the pan and pour in sauce, stir to coat everything evenly, place on lid, drop heat to low and cook about 5 minutes to heat through and thicken.