Subj : Re: Gen. Tso vs King Pao
To   : JIM WELLER
From : Dave Drum
Date : Thu Oct 20 2022 04:52:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Kung Pao and General Tso seem to be close cousins.

 JW> They are sort of similar:

As I said - cousins. Not brothers. Or sisters.

 JW> Kung Pao chicken is a stir-fried traditional Chinese Sichuan dish,
 JW> with chicken, peanuts, vegetables and chile peppers. The sauce over
 JW> here is a combination of soy sauce, rice vinegar and sugar. Corn
 JW> starch can be used as a thickener.  The North American rendition is
 JW> significantly sweeter and will sometimes include bell peppers.

 JW> General Tso's Chicken is deep-fried and coated with a syrupy orange
 JW> flavoured sweet and sour sauce. It is a modern American invention by
 JW> a Hunan chef in Washington who made it mild (for Hunanese food) and
 JW> sweet to suit his customers' tastes and Henry Kissinger helped make
 JW> the dish and the restaurant popular in the 1970s.

 JW> General Tso's chicken is not yet common in Canada, at least not by
 JW> that name.

When I wore a yunger man's cothes almost all "Chinese" I encountered 
was Cantonese. But I am heartily glad that Sichuan, Hunanese, Mandarin
and Mongolian styles have caught on. 

I generally serve this with plain fried rice. Some folks prefer steamed
white rice. Either is good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Tangerine Beef
 Categories: Oriental, Beef, Chilies, Fruits, Vegetables
      Yield: 4 Servings
 
      4    Tangerines
      3 tb Oil
    3/4 lb Boneless beef; thin sliced
           - crosswise
      2 tb Cornstarch + 1/2 ts
  1 1/2 lb Bunch broccoli; in flowerets
           - stems peeled, cut in 1/4"
           - slices
      3    Green onions; in 2" diagonal
           - pieces
      1 md Red chile; thin sliced
      3 cl Garlic; minced
      1 tb Minced, peeled fresh ginger
      3 tb Soy sauce
    1/4 ts Crushed red pepper
 
  Cut peel and white pith from 1 tangerine. Over small
  bowl, cut on either side of membranes to remove each
  segment from tangerine, allowing fruit and juice to
  drop into bowl; set aside. From remaining fruit, with
  vegetable peeler, remove eight 3" long strips peel
  (about 3/4" wide each). With knife, remove any white
  pith from peel. Squeeze 3/4 cup juice.
  
  In 12" skillet, heat 2 tablespoons vegetable oil over
  high heat until hot. Add strips of peel and cook until
  lightly browned, about 3 minutes. Remove peel to large
  bowl.
  
  Meanwhile, on waxed paper, toss beef slices with 2
  tablespoons cornstarch to coat evenly. Cook half of
  beef until crisp and lightly browned on both sides,
  about 5 minutes; remove to bowl with peel. Repeat with
  remaining 1 tb oil and remaining beef.
  
  Add broccoli and 2 tablespoons water to skillet. Reduce
  heat to medium; cover and cook 2 minutes. Increase heat
  to high. Remove cover and add green onions and red
  pepper; cook 2 minutes, stirring. Add garlic and ginger;
  cook 1 minute longer.
  
  Meanwhile, in cup, stir juice, soy sauce, crushed red
  pepper, and remaining 1/2 teaspoon cornstarch until
  blended.
  
  Add juice mixture and cook until sauce thickens slightly
  and boils, stirring. Return beef mixture to skillet. Add
  citrus segments with any juice in bowl; gently toss to
  combine.
  
  From: http://www.goodhousekeeping.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Gun Fighting Rule: Bring a big gun.
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