Pineapple Kung Pao
By Geoffrey C Porter

Warning: This recipe is highly acidic as prepared, and if you can't handle acidic foods (i.e., you suffer from heartburn), skip this recipe.

Warning: High in sodium.

Check variants page for lower acidity options and lower sodium versions.

Step 1, preparation
Step 2, cook
Ingredients and cost
Options and Variants

Main Page

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The Story
My dad introduced me to Kung Pao when I was a teenager. He would cook it so spicy that it put all the restaurants to shame. To my knowledge, he never wrote down the recipe, and I never learned it. Over the years, I experimented and dabbled in it, but I never perfected the recipe. I was missing some key ingredient. Over time, I learned the key ingredient was Sesame Seed Oil.

The big issue with cooking it for me was I completely hated cutting chicken breasts into bitesized pieces. With my diabetes though, I was finding I was eating red meat 3x a day, and I knew that was too much. So, I made a vegetarian stir fry. This was unfufilling, I lamented to all my friends about my plight. My lifelong quest was at a standstill. My good friend Eva W. suggested, use frozen chicken. I was like, OMG, what? Frozen chicken she said. I bought some. I tried it. Worked good.

I started posting pictures of my stir fry on facebook, and it seems many of friends liked the look, but they were baffled about how to create such a feast. So, I started taking pictures and measuring ingredients, and I built this site.

Disclaimer : Be sure to cook chicken thoroughly. Test internal temperature with a thermometer, and cook to at least 180 degrees farenheit.

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