While wok-based stir-fry meals used to be quite a regular feature for dinners at the Roediger House, they've been few and far between since I have really cut back on my rice consumption. But last Friday, I wanted nothing more than a bowl full of Asian-inspired goodness for the day's main meal, and that brought me to a long-time favorite: kung pao chicken over basmati rice. It was as good as I ever remember making it.
"Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.
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