---------------------------------------------------------------- From: "Kelly Casarez" Newsgroups: rec.food.recipes Subject: Collection (3) Chinese Food Followup-To: rec.food.recipes Date: 11 Sep 1998 05:59:33 -0600 Organization: Home Reply-To: "Kelly Casarez" NNTP-Posting-Host: shell.rt66.com Kung Pao Pork Kielbasa Stir Fry Szechuan Peanut Chicken Kung Pao Pork 1 1/2 lb. lean pork, sliced thin 8 Tbsp. soy sauce 3 Tbsp. lemon juice 3 Tbsp. sugar 2 Tbsp. cornstarch 1/2 tsp. crushed red pepper (cayenne) 1/4 cup water 2 or 3 clove garlic (minced) 1 Tbsp. light olive oil 1 red bell pepper (chopped) 1 small onion (chopped) 1/2 cup peanuts Combine pork and 4 Tbsp. soy sauce, refrigerate 30 mins. Combine remaining soy sauce, lemon juice, sugar, cornstarch, red pepper (cayenne) and 1/4 c. water. Heat oil in wok. Stir fry pork and garlic in oil about 3 mins, or until meat is no longer pink. Add bell pepper and onion, stir fry 3 mins. Add cornstarch mixture, cook and stir until slightly thickened. Add peanuts. Serves 4. Kielbasa Stir Fry (Not really Chinese, but good) 1 lb. kielbasa 2 Tbsp. oil 1 med. onion (chopped) 1 green bell pepper (chopped) 1 carrot (thinly sliced) 1/2 cup chicken broth 1/2 tsp. salt 1 tsp. red pepper (cayenne) black pepper (to taste) 2 cans kidney beans (drained) 3 cup cooked rice Cut sausage into 1/2" slices. Heat oil in wok over high heat. Add sausage slices. Stir fry until brown. Add onions, bell pepper, and carrots. Stir fry 2 mins. Add broth, boil. Add salt, red pepper, and black pepper. Add beans. Cover and simmer 5 mins. Server over rice. Serves 4-6 Szechuan Peanut Chicken (sounds weird, but one of my favorites) 2 skinless, boneless chicken breasts 4 tsp. soy sauce 2 tsp. shredded ginger 1 clove garlic (minced) 2 Tbsp. peanut butter 1/2 cup picante sauce 3 green onions 1 Tbsp. peanut oil 1 small red bell pepper 1/4 cup chopped peanuts cooked rice Soak chicken in soy sauce, garlic, and ginger, about 30 mins. Heat oil in wok, add chicken, stirring until no longer pink. Add picante sauce and peanut butter, cook 4 mins. Add onion and bell pepper until heated. Serve over rice, sprinkled with peanuts. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.