One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce. The moderately fiery dish ...

Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in a cup, then set aside. Heat a wok or large skillet over high heat until a drop of water sizzles. Swirl in peanut oil. Add garlic ...

Stir-fry is a pretty open-ended term these days, as dozens of cultures around the world have explored the simple concept, but it originated in China at least 1,500 years ago. While the dish has ...

More piquant than spicy, this version of kung pao chicken starts with a chile paste fragrant with garlic and ginger. Combined with a sauce that’s sweet with sugar, sour with vinegar and savory from ...

There are many popular Chinese stir-fry style dishes, but Kung Pao chicken may just be the most popular. Almost every Chinese place has its own version of the dish, but most are pretty similar.

The beauty of a stir-fry is in how quickly it can get to the table once you have your ingredients prepped. All you really need to do is toss your vegetables and choice of protein in a hot wok (or ...

This delicious take on the Chinese-American takeout classic using shrimp instead of chicken for a weeknight meal that comes together in about 15 minutes. Like all stir-fry recipes, Kung Pao Shrimp ...

From “Quick Fix Vegan,” by Robin Robertson (Andrews McMeel). Vegan. Serves 4. Ingredients 1 large cauliflower, center core and leaves removed 1½ tablespoons olive oil 1 yellow onion, finely minced 2 ...

This is the kung pao chicken most of us know and love. Cubes of chicken breast, dried chiles, scallions, garlic, ginger and peanuts are coated in a silky sauce, with whole Sichuan peppercorns adding ...

Tofu puffs are fried cubes of soft tofu that, when cooled, become slightly chewy and spongy. The texture holds up well in this kung pao preparation. You can buy tofu puffs in packages at an Asian ...