With a rich sauce bubbling away, it was a pleasure to again take the wok in hand last night to produce a scrumptious meal of Kung Pao Chicken. I feel mighty lucky to have received several years ago a perfect birthday present: a smart wok cookbook that always and consistently gets it right, in part because it guides your steps with the philosophy behind wok-based Asian cooking.
The meal last night (which I made a bit too spicy but that just made the beer taste that much better) was chicken thigh meat this time, along with water chestnuts, red bell pepper, baby bella mushrooms, green onions, garlic, and asparagus. And I spread it all out on top of some especially tasty fried rice, using some leftover white basmati from a rice-cooker meal a couple of weeks ago.
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