Kung Pao Chicken, Stir Fried Broccoli, Fried Rice and Vegetable Egg Roll

Kung Pao Chicken

1 lb chicken, cut into bite sized pieces

2-4 small dried chilies

1 Tbsp fresh ginger, minced

2 garlic cloves, minced

1/2 C peanuts

1 Tbsp + 1 tsp cornstarch, divided (some will be used in the sauce)

1 Tbsp sugar

1 green bell pepper, diced

1 red bell pepper, diced

4 Tbsp soy sauce, divided

2 Tbsp sesame oil

1 Tbsp + 1 tsp rice cooking wine, divided

1 Tbsp vinegar

2 C oil

Marinate chicken overnight in 2 Tbsp soy sauce, 1 Tbsp rice cooking wine and 1 tsp cornstarch. To make the sauce combine in a small bowl vinegar, 2 Tbsp soy sauce, sesame oil, 1 tsp rice cooking wine, sugar, 1 Tbsp cornstarch, set aside. heat oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside. Rinse out wok and add 2 Tbsp oil, heat and add chilies. This makes chili oil and is what flavors the dish. Stir fry chili until they turn black, add ginger, garlic and peppers. Stir fry until softened. Add chicken to reheat, add sauce. Stir until thickened. Garnish with peanuts and serve.

Stir Fried Broccoli

1 large bunch broccoli, chopped into florets

2 cloves garlic, minced

3 Tbsp oil

3 Tbsp sherry

1/4 C chicken broth

1 1/2 Tbsp oyster sauce

2 tsp brown sugar

1/3 tsp cornstarch dissolved in 2 Tbsp water

In a small bowl mix together sherry, broth, oyster sauce, brown sugar and cornstarch/water mixture to make the sauce. Set aside. Heat a wok or large skillet over medium high heat, add oil and heat. Add the broccoli and the garlic and stir fry until tender about 5-8 minutes. Add sauce and allow to thicken before serving.

Fried Rice

Vegetable Egg Rolls

1 (16 oz.) pkg. egg roll wrappers
1 C. mushrooms, finely diced
1 green onion, diced
2 tbsp and 3 cups oil
1 tsp garlic, minced
1 pkg of coleslaw mix
1/4 tsp pepper
1/4 tsp sugar
2 tbsp soy sauce

In a non stick pot or wok, heat 2 tablespoons of the peanut oil on high. Add the pre chopped garlic and stir fry for about 1 minute or until the garlic is slightly browned. Add the coleslaw mix and mushrooms and stir fry for about 3 minutes or until the coleslaw is soft. Add the green onion, pepper, sugar and soy and stir fry for 1 more minute. Remove the pot from the heat. Begin to fill the egg rolls by taking a wrapper and placing it so that it the shape of a diamond and one of the longest points is pointed toward you. Set out a small bowl of water close by so that you can wet the wrapper to seal it together. Place about 3 tablespoons of the filling on the middle of the wrapper. Fold the bottom point over the filling. Then using your fingers, slightly dampen the two side points with water and fold them in. Then dampen the far end of the wrapper and roll up the rest of the egg roll. Lightly press to seal it together and set it aside. Repeat until all the egg rolls have been filled or you run out of filling, heat the remaining 3 cups of oil. Once the oil is very hot, slowly place each egg roll into the oil and fry for about 3 minutes turning at least once. Remove the egg rolls with a slotted spoon and place them on paper towels to drain. You can also bake these by placing them on a baking sheet after spraying them with non stick cooking spray. Place in the oven for about 15 minutes at 425 degrees, you may want to turn them once about the middle of cooking.