Description
Earl's restaurant in canada makes the most amazing kung pao – it's on their menu as chicken, but i had it made vegetarian, and wow, is it fantastic! Make it however you like… At earl's, you order by the number of peppers… 1 for mild, 6 for scorching… I like 6! *note* the peppers are not eaten, they're cooked in the sauce, and then removed. Passed along to my by a friend who i ate there with… She mentions that if you cannot find the peppers, you can sub them with 2 tsp chili paste and 1 1/2 tsp chili flakes (to taste.)
Ingredients
- Tofu
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Cornstarch
- Sugar
- Vegetables
- Pasta
- Dried Red Chili Peppers
- Garlic Cloves
- Green Onion
- Fresh Ginger
- Peppercorn
- Oil
- Salted Peanuts
Instructions
- Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps
- Cut the tofu or chicken into 1-inch cubes
- Combine with the marinade ingredients
- Marinate – 1 hour
- While the tofu or chicken is marinating, prepare the sauce and vegetables
- Set aside
- Heat wok over medium-high to high heat
- Add 2 tbsp oil
- When oil is hot, add tofu or chicken and marinade
- Stir-fry until chicken is cooked or tofu is browned
- Remove from the wok and set aside
- Stir fry vegetables until tender crisp, and set aside
- Cook whole wheat pasta until al dente
- Drain
- Add 2 tbsp oil to wok
- When hot, add the garlic and ginger and stir-fry until aromatic
- Add the sauce, chili paste and hot pepper flakes
- Bring to a boil
- Add cooked tofu or chicken, vegetables, green onions and nuts
- Stir until hot
- Remove from heat and add few drops of sesame oil
- Add sauce, vegetables, and chicken to pasta and toss
- Garnish with extra nuts
- Enjoy!