Kung Pao Wow!

There aren’t many restaurants in this area especially ones that don’t rely on a deep fryer so we rarely go out for dinner.  It is about a 20 minute drive to the nearest place that has identifiable veggies in their cuisine and sometimes they pull it off and other times it is a major let down.  That said, between adding on drive time and getting food that we can usually top without much effort, the urge to go out isn’t overwhelming.  One thing I do really love about going out is having someone else do the dishes.  That is always awesome!

One of the best restaurants around is about a 30-40 minute drive and there are good hiking trails nearby which is a bonus.  Food rewards after a good calorie burning activity are great.  The Fusion has a great selection of Asian cuisine.  It has been up until last night a place where I couldn’t replicate the cuisine at home.  When I go out, I like to be inspired by new ideas and eat things I wouldn’t want to put the time into making such as a side dish of samosas to accompany my main course.   One dish I really enjoy at The Fusion is their vegetable kung pao.  I astounded myself with finally creating a sauce to rival theirs and not to give myself too many pats on the back, I think I made a superior dish as I was working with fresh veggies from the farmer’s market I bought that morning.   Unfortunately, due to my massive appreciation for this dish I went back for a number of helpings and ate more than Boucci.  Hence, I had a hard time falling asleep as I had stretched my belly to the point of it pressing on my lungs so breathing became a bit difficult.  Luckily, veggies digest quickly so I only moaned and mildly agonized for about a half hour.    Warning to anyone who becomes as excited as I am about this sauce, learn from my mistake and realize leftovers are in your future and although I don’t know if it is true but there is potential the flavors might even become better by mingling a little longer.    Special note to omnivores:  This sauce would probably be great if you marinated chicken or shrimp in it prior to baking or sauteing.

Sauce:

3 cloves minced garlic

1 inch of ginger root minced

2 Tbs sambal oelek (you could probably substitute Sriracha or another hot chili sauce for a similar flavor)

1 cup tamari/soy sauce

3 Tbs sugar

1/2 cup rice vinegar

1 heaping Tbs cornstarch mixed w/ 1 Tbs H2O

I tossed it into a food processor to mix.

Pour over sauted veggies and heat until almost boiling.  It should thicken a bit.  Serve over rice

I only used about a cup of this sauce for my entire dish.  Just put the extra in the refrigerator for another dish.  I may try it on something simple like green beans over rice.

Veggie Saute

Onion, green pepper, 8 oz mushrooms, 1 6 inch zucchini, 2 carrots, 1 head of broccoli, 1 pak choy

I mixed my saute w/ 1 lb of tofu I had pressed and cubed and baked for 20 minutes sprinkled w/ tamari and garlic salt.

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Filed under Main Courses

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