Tuesday evening brought another delightful visit from Chris, a UNC chum and fellow Argonaut in the Order of the Golden Fleece. With high hopes it might prove a satisfactory menu, I opted for a kung pao chicken stir-fry, and it seemed to satisfy. With that terrific combination of flavors, tender morsels of chicken, a suitable mix of onion and sweet bell pepper and asparagus, all with a saucy goodness to bring the rice bed together, we cleaned our bowls and found our way to seconds. Sweet Sumner, for his part, was happy to be close by as the leisurely dinner played out:
Very loosely based on ideas from "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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