Last Wednesday night's meal was a return to gathering, after what had seemed like too long a stretch. It's the mixed blessing of a very busy work and travel schedule, of course! Our menu included my own spin on kung pao chicken stirfry, served over brown rice, all richly sauced and with a terrific combination of flavors and a little heat. Our dinner portions were approrpiately sized, and there was enough left over to send in a to-go bag.
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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