Pineapple Kung Pao
By Geoffrey C Porter


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

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Be sure to wash your hands with antibacterial soap if you handle raw frozen chicken.

I start by cutting up the pineapple (this is so I can snack on fresh pineapple during the whole process).


Keep slicing the pineapple until it's all sliced.


Cut edges / skin off.


Cut meaty chunks off of the core. Discard the core.


Slice up into bite sized pieces.


Next

Cut bell pepper in half.


Core Bell Pepper.


Dice into bite sized fleshy pieces.


Next

Dice cabbage bite sized pieces. (I just take the best parts of the cabbage.)


Cabbage bowl:


Next

Slice the Jalapeno peppers.


Remove Core+Seeds from the Jalapeno peppers. Some people will tell you the core of the jalapeno is the best part, this step is optional.


Wash your hands with soap after messing around with the Jalapeno peppers.

Next

Dice Onion (don't use the the roots growing out of them).



Next

Slice Snow Peas (I know this is wasteful, but I like bite sized food, so I slice both ends off).


Next

Slice the Ginger last prep stage (hint: leave the ginger on the cutting board, it goes in first before the veggies, but it's the last thing you dice up).


Some people peel the ginger. It turns out the same whether you peel or don't peel.


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

Main Page

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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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Copyright 2012, Geoffrey C Porter