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Recipe: Earl's Hunan Kung Pao

Main Dishes - Chicken, Poultry
EARL'S HUNAN KUNG PAO

FOR THE HUNAN SAUCE:
1/2 cup soy sauce
1/2 cup vegetable stock
2 tbsp brown sugar
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch

Mix all ingredients for the Hunan Sauce together and set aside. Stir well before adding to recipe. Can be prepared ahead and refrigerated up to 4 days. Stir well before use.

TO PREPARE THE DISH:
1 1/2 lb. fresh vegan noodles (original: fresh chinese egg noodles)
2 tbsp vegetable oil, divided use
2 bird's eye chilies (or to taste)
8 oz. extra firm tofu, cubed (original recipe calls for diced chicken breast or thigh)
1/2 cup diced red onion
1/2 cup diced red pepper
1/2 cup carrots, cut diagonally 1/8-inch thick.
1/2 cup celery, cut diagonally 1/4-inch thick.
2 cup yu choy, chopped 1-inch thick
Hunan Sauce (recipe above)
1/4 cup roasted peanuts

Bring a pot of salted water to a full boil over high heat. Blanch the noodles for 2 minutes, stirring well to loosen up the clumps of noodles. Drain the noodles immediately and flush them with cold water to stop cooking. Allow to drain and cool completely.

Coat lightly with 1 tablespoon (15 mL) of vegetable oil to prevent sticking. Heat the remaining tablespoon (15 mL) of vegetable oil in a wok or non-stick skillet over high heat until it ripples. Add the desired amount of chilies to the oil and cook until blistered. Toss in the chicken and allow to sear on one side, separating each piece to ensure that the chicken cooks evenly, approximately 2 minutes. Flip each piece of chicken to sear the second side.

Add the onion, pepper, carrots and celery, cooking for 2 minutes until the vegetables are blistered and begin to soften.

Toss in the yu choy and continue cooking until it turns bright green from the heat, approximately 1 minute. Add the Hunan sauce and bring to a simmer.

Push the chicken and vegetables to one side of the pan. Add the noodles to the empty side. Toss very well to coat each ingredient with sauce. The sauce will thicken slightly as the chicken and vegetables cook thoroughly. Check to see if the largest piece of chicken is cooked. The vegetables should be tender but not limp.

Divide into bowls and garnish each bowl evenly with roasted peanuts.

ORIGINAL RESTAURANT HUNAN KUNG PAS SAUCE
from a former employee

FOR 1 GALLON, OR 128 FL OZ:
11.5 oz pureed ginger
20 oz pureed garlic
61 oz kecap bango
23 oz soy sauce
23 fl oz sesame oil
11.5 oz rice vinegar

- The heat in Earl's dish came from pickled red chili peppers that were blistered in hot oil when starting the stir fry.
- Kecap bango is just a type of sweet soy sauce, if I remember correctly, it's 65% soy sauce and 35% palm sugar.
- The noodles used were Farkay brand chow mien noodles.
MsgID: 1439288
Shared by: gwendolyn
In reply to: ISO: Earls Kung Pow Sauce recipe
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies:
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  Malcolm, Abbotsford, B.C.
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  discrhythmia
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  gwendolyn
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