Moo Goo Guy Pan

Moo Goo Guy Pan
When we were younger my mother was a very good cook. She was ‘self taught’ and read a lot of magazines about food. In the 70’s grocery stores in rural Pennsylvania didn’t have big ethnic sections, you had soy sauce and not a whole lot more.  Today there is so much more to choose from. Well, I’ve remade this childhood favorite with a few added ingredients. Continue reading

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a traditional Chinese dish believed to have originated in the 1800s in the Sichuan Province. Diced marinated chicken, peanuts & chili peppers along with Sichuan peppercorns are the original ingredients. Sichuan peppercorns are available for online purchase but I’m all for ease and simplicity. So, for today’s recipe I’ve adapted those ingredients and used ones directly out of the local supermarket. Today’s chicken is marinated in a mildly spicy combination of Asian Szechuan sauce, hoisin sauce, Tamari soy sauce & five spice powder. To pump up the health factor, tri-colored peppers & broccoli have been added to the stir fry. End result? Delicious! Continue reading