I
don't know what it is, whether the peanuts, the tender chicken, the spicy
Chile's, or the sour sauce, (likely the combination of the lot) but I have always had an affinity for
Kung Pao chicken. Another standard for me at a Chinese restaurant has been Beef with Oyster Sauce. Now I've been cooking
Kung Pao for a while now so I'm already well
familiar with what goes into it. However I have never really found a working Oyster Beef recipe to tinker with. I recently came across an interesting sounding recipe however involving beef stock. Now I almost always have a few chicken, and a few beef stock
cartons lying around for when I
don't have time to make my own. Which was to come in handy as I
didn't have a ton of time to make everything from scratch. So I made my Marinades, got my meats soaking only to go into the pantry to get the stocks and find none. Disappointed by my realization I just had to substitute the less
flavourful option of water.
Kung Pao Chicken
Beef with Oyster Sauce
The dishes came out fairly well, the
Kung Pao being superior as the stock
requirement was much lower (1 tbs compared to a 1/2 cup). The Oyster Beef whilst lacking in full flavor, was
definitely an
improvement over the last time I tried my hand at it. I look forward to
givin' it another go with the proper
ingredients at hand.
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