It's been all too long since I did the homefront take on kung pao chicken stirfry, and that's what I brought out of the archives for last Monday evening's dinner. I must say: it was freakin' awesome, really. The bowls were very nearly licked clean.
"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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