Pineapple Kung Pao
By Geoffrey C Porter


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

Main Page

Share on Facebook         Tweet This Page



  • Big Serated Knife The knife I use is actually an 8" stainless steel bread knife that I've had for about 15 years, if you're using canned pineapple, you can get by with a smaller knife.
  • Cutting Board Any old cutting board should do.
  • Measuring Spoons One Tablespoon. One Half Tablespoon. One Teaspoon.
  • Spatula I use my stainless steel spatula. It has enough of an edge on it to cut the chicken strips and scrape burned chili paste off the bottom of the pan.
  • 10" Stainless steel saute pan with LID I grabbed this stainless steel pan with lid off overstock (dot) com for under 25 dollars. The glass lid is very important. It traps in heat. (I have a Gourmet Chef™)
  • Small Sauce Pan with lid You need a small sauce pan with lid to prepare the rice (see below). I just use a small plate for the lid.
  • One Bowl You need to stash all the diced up green veggies in a bowl.
  • Big Storage Container w/lid (one quart maybe) This is only necessary if you're using a whole fresh pineapple. Put the pineapple in this.
Rice Cooking:


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

Main Page

Share on Facebook         Tweet This Page



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