We served the scallops version of this dish to our friends from church last Friday - guys, we totally forgot to mention (because we actually forgot) that it was our 6 month anniversary that day!
Since then, however, I've been experimenting a little. Chicken turns out fine with no incidents usually, but I have been unhappy with the texture of the prawns/scallops when we've gone the seafood way. So I did a little research. What I was aiming for was a firm texture (so no wet ingredients in the marinade), while protecting the seafood's natural moisture (so not too much salt) and sweetness.
And I decided to try toasting the nuts beforehand, to add a little smokiness.
Kung pao is also a classic in Asian American cuisine - but here, sans the 'Pei Wei' effect (read: cloyingly sweet, unredemptively starchy, and ever-abundant sauce).
It is also easy - I promise you will get this done in less than 30 mins. I love stir-frys for that reason: they are quick and relatively straightforward, although its taken me a little longer to do it well. My passion is to share the little secrets I've learned and discovered along the way with you, so as to demystify Asian cooking once and for all.
I've added little notes here, to show how the different layers of flavours build on each other. It should be noted that I use filtered water only because I've lived in different countries and it's the only way I can ensure (as far as possible) that the progeny of the water I get from my tap, wherever I am, does not affect my cooking. But if you are happy with the water from your tap, then by all means use it.
As always, the biggest secret to Chinese (or any) cooking is: CONTROL YOUR FIRE.
Photo from ex-blog(Cooking time: 30 mins)
A - Meat
Chicken breast, cut into small cubes
OR
Prawns, shelled and deveined (by slicing the top curve of the prawn longitudinally and taking out the thin black "worm" hidden inside)
OR
Scallops
B - Marinade
For chicken:
1/2 tsp salt
2 tsp thin soya sauce
2 tsp Shaoshing wine or Vermouth
1 tsp cornflour
For prawns:
1/2 tsp salt
1 tsp sugar
1 tsp cornflour
1 tbsp oil
For scallops:
1/4 tsp salt
1/2 tsp sugar
1 tsp cornflour
1 tsp oil
C - Sauce
1 tbsp dark soya sauce (saltish)
2 tsp rice wine vinegar (sour)
2 tsp sugar (sweet)
1.5 tbsp cornflour
6 tbsp filtered water
D - Aromatics
Vegetable oil (eyeball amount depending on amount of meat)
2 cloves of garlic, sliced diagonally
4 slices of ginger (6 slices if using seafood)
Handful of dried chilis
2 tbsp Shaoshing wine or Vermouth
E - Garnishing
3 scallions, cut into small rounds
Handful of cashews or skinless peanuts, toasted with a spray of oil (smoky)
*****
A - Dry the prawns/scallops (if using) with a paper towel. This will ensure that the outer layer sears better.
B - Mix the meat with its respective marinade. Leave to marinate in the fridge for 15 mins. Take out and let it get to room temperature before cooking.
C - Prepare the sauce while the meat is marinating. You can save time by toasting the nuts and doing all your chopping at this point too.
D - Heat 2-3 tbsps of oil in wok over high heat until smoke rises. Swirl it around. Lower the heat to medium and fry the garlic, ginger and dried chilis to "release" their aroma. Once you smell their fragrance, but before the garlic and ginger burn (CONTROL YOUR FIRE), add the marinated meat - searing the meat, then stir-frying it, tossing and turning. When the meat is half-cooked, splash the wine around the sides of the wok (to heat it before it hits the other ingredients), tossing and turning continuously.
E - When the meat is cooked, add scallions and sauce from C. Toss for a few seconds. Turn off fire and toss in nuts.
Serve immediately with white rice and some vegetables - an instant Chinese meal!
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