Tag Archives: corn starch

Kung Pao Chicken

This dish quickly became one of our favorites. The ingredients are:

The Marinade

  • Cornstarch, 3 teaspoons
  • Soy sauce, 2 tablespoons
  • Sake, 4 teaspoons

The Sauce

  • Ground Sichuan pepper, 1 teaspoon
  • Cornstarch, 2 teaspoons
  • Sugar, 4 teaspoons
  • Black vinegar, 2 tablespoons
  • Soy sauce, 2 teaspoons
  • Hoisin sauce, 2 teaspoons
  • Sesame oil, 2 teaspoons

Everything Else

  • Carrots, sliced
  • Bell pepper, chopped
  • Celery, sliced
  • Scallions, sliced
  • Chicken breasts or thighs, 2 lbs, cut into cubes
  • Unsalted, dry-roasted peanuts, 1/2 cup
  • Dried red chilis, 8-10
  • Garlic, 4 cloves, minced
  • Ginger, 2 teaspoons, minced or grated
  • Peanut or vegetable oil, 2 tablespoons

The ingredients.

Some of the ingredients are a little obscure. For instance, ground sichuan pepper isn’t something you can find anywhere; I had to specially order mine.


Sichuan pepper.

Also, black vinegar(on the left) which you may also have to specially order.


Black vinegar.

The first step is to marinate the chicken: mix the cornstarch, sake, and soy sauce together until the former is dissolved. Then add the chicken and coat it as completely as you can. Let it marinate for about 10 minutes at room temperature.


The marinade.



Secondly, prepare the sauce by combining the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper together in another bowl. Again, mix until everything is dissolved, and then set aside.


The sauce.


Prep the veggies.

Next, heat a wok, add the peanut oil, and then add the chilis, stir-frying for about 30 seconds. You’ll notice that the chilis start to blacken, and smoke in a way that may make you wheeze.



Then add the chicken mixture and cook until the chicken is no longer pink.



This is the part of the story where you add everything else. First, the garlic and ginger, frying them for 30 seconds or so. Then, the sauce mixture.


Chili-chicken-sauce frying.

Then add the veggies, peanuts, and everything else.


Just fry everything.

I think you’ll find it’s delicious – nearly as good as what you’d get from a restaurant!

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Thai Pepper Steak

This meal is easy to make, and delicious. So, so good! The ingredients are:

  • Beef (2-3 lbs, sliced)
  • Green bell pepper (1, sliced)
  • Red bell pepper (1, sliced)
  • Onion (1, sliced)
  • Garlic (8-9 cloves, minced)
  • Fish sauce (6 tablespoons)
  • Maggi seasoning (2 tablespoons)
  • Sesame Oil (2 tablespoons)
  • Sugar (4 tablespoons)
  • Oil (e.g. coconut)

And for the marinade:

  • Fish sauce (3 teaspoons)
  • Corn starch or corn flour (2 tablespoons)
  • White pepper (ground; 1 tsp)

The ingredients.

The first step is to make the marinade. This is what it ends up looking like:


The marinade.

Yup, kinds dry and clumpy. But this is what you’ll bathe your sliced beef in for about ten minutes, for whatever it’s worth. Oh, and that sliced beef? This is how I sliced mine, but you do you:


The sliced beef.

Meanwhile, you can slice up the rest of your stuff: the green pepper, red pepper, and onion:


The sliced onions and peppers.

Then melt some oil in your pan (I used coconut oil, but that’s not required).


Melt some oil in the pan.

Put the sliced beef in the pan and cook on medium-high heat until the beef is nearly completely cooked through.


Add the beef.

Then add the onion/pepper/pepper mixture you already sliced, and mince the garlic into it as well. Cover and cook on low or medium heat until everything is soft.


And the veggies.

Meanwhile, you might as well combine the rest of your ingredients: the sugar, fish sauce, maggi seasoning, sesame oil. This is what that looks like: appetizing, right? Pour this into the pan once everything is softened.


And the rest.

Then mix it all together and you’re done. I ate mine over rice – it’s delicious!


And you’re done!

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