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Sunday, October 3, 2010

VEG KUNG PAO

Served as a side-dish with Fried Rice or Noodles, Kung Pao can be made with your own choice of vegetables. We had tasted Kung Pao at Masala Wok ~ an Indo-Chinese Restaurant here ... the first trial at home and its delicious result is here ...


RECIPE SERVES 3

INGREDIENTS

1 green zucchini, 1 carrot

Spices for Tadka (vaghaar): 1/2 tablespoon oil, 3 dry red chillies, 2 tablespoons dry roasted peanuts

For Kung Pao gravy: Mix 1 tablespoon Corn Starch in 1/4 cup water (Corn Starch is different from Corn Flour - Corn Flour is yellow in color and is coarse. Corn Starch is white in color and very fine ground - Corn Starch has to be added to thicken Chinese gravies)

1/2 cup water (the water in which vegetables are blanced can be added)

1 tablespoon Ching's Secret Dark Soy Sauce (Ching's Secret sauces are available in Indian grocery stores)

2 teaspoons sugar

METHOD

1. Wash the green zucchini, wipe, cut the tip and end - cut the zucchini with the skin vertically from the center in 2 long pieces. Place them on a cutting board and cut them in big 1/2" pieces. They will look like semi circles.

Peel the carrot, repeat the same step for carrot.

2. Fill a saucepan with water filling half the pan. Let the water come to a rolling boil.

Add 1 teaspoon salt. Add the zucchini pieces. Let it blanch in hot water for about a minute just to slightly cook it, yet it should be very crisp to the bite. With the help of a slotted spoon, remove the zucchini pieces in a bowl.

Let the water boil once again. Then repeat this for carrot pieces. Transfer the carrot pieces to the bowl that has zucchini pieces in it.

Store the water to add in Kung Pao gravy later. Rest of the water is vegetable stock - store it in the refrigerator, it can be added to dals later.

3. Keep 1/2 tablespoon oil to heat in a saucepan. Once it is hot, add 3 dry red chillies, 2 tablespoons dry roasted peanuts.

Add the Corn Starch preparation (Mix 1 tablespoon Corn Starch in 1/4 cup water (Corn Starch is different from Corn Flour - Corn Flour is yellow in color and is coarse. Corn Starch is white in color and very fine ground - Corn Starch has to be added to thicken Chinese gravies)

Add 1/2 cup water (the water in which vegetables are blanced can be added)

Add 1 tablespoon Ching's Secret Dark Soy Sauce, mix well.

Add 2 teaspoons sugar. Mix gravy well. You can add little more sugar if you prefer a slightly spicy sweet gravy.

Add zucchini, carrot pieces and mix well.

Heat Kung Pao for 2-3 minutes and serve hot with Fried Rice or Noodles.

Prepare and enjoy !!!

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