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
Utensils

Main Page

Share on Facebook         Tweet This Page

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.

Visit my sponsors:

Winter's Line By Geoffrey C Porter

Visit www.UntiedShoelacesOfTheMind.com

Electronic Magazine (eZine) of Fiction for the Mind


www.legionsoftercia.net
My fun games.



Copyright 2012, Geoffrey C Porter