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Apr 01 2009

Stir Frying with Kung-Pao Chicken

Published by at 11:11 pm under Cooking at Home

It was one of those nights where we wanted to throw dinner together quickly with little effort, so it helps when we have a seasoning package ready on hand. We bought this Kung Pao Dry Chili Stir Fry awhile back so it was finally time to use it. However, much to our dismay, it did not taste like Kung Pao whatsoever. It must’ve been made by a white person! Ugh, never again…

Getting all of our ingredients ready for the pan - garlic, onions, chili, cornstarch, and of course, the "Asian Home Gourmet" spice paste.

Getting all of our ingredients ready for the pan - garlic, onions, chili, cornstarch, and of course, the "Asian Home Gourmet" spice paste. (Ha, what a joke).

Together with the previous ingredients, we also added snow peas. Stir-fry all the vegetables first, then throw in the chicken pieces. Cook that for a few minutes before adding the Kung Pao sauce. Continue cooking and stirring until the chicken is cooked through.

Together with the previous ingredients, we also added snow peas. Stir-fry all the vegetables first, then throw in the chicken pieces. Cook that for a few minutes before adding the Kung Pao sauce. Continue cooking and stirring until the chicken is cooked through.

It didn't turn out too bad, but it sure didn't taste like kung pao! So just as an FYI, I wouldn't recommend this brand.

It didn't turn out too bad, but it sure didn't taste like kung pao! So just as an FYI, I wouldn't recommend this brand.

2 responses so far

2 Responses to “Stir Frying with Kung-Pao Chicken”

  1. Desmone007on 05 Apr 2009 at 2:02 pm

    Sure looks good though! Would love a link to your posts from Foodista-related pages. We have two types of embeddable widgets that can help you build traffic. Check them out here and let me know what you think. Thanks!

  2. Stephanieon 18 Mar 2011 at 2:30 pm

    I was just wondering if you guys knew how to make a good sticky white rice? I can’t ever seem to get it right.

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