This summer has been wonderful, but busier than I ever expected. When I joined Wok Wednesdays I felt sure there would be plenty of time to stir-fry the dishes and blog about them. Instead, I've been busy getting my older daughter ready for her first year of college, I received a surprise job offer and now we are all enthralled by the Olympics. Whew. Thus I am late posting, but oh so glad I got around to making this dish.
Kung Pao chicken is one of my favorite dishes. Now I can make it. Yay. We have delicate palates so we do not like a lot of spice. I used two dried chilis instead of the four to eight called for in the recipe. For us, that was just the right amount of heat.
I also did not use all Sichuan peppercorns. I bought a jar of assorted peppercorns thinking I could just open the jar and pick out the pink ones. That didn't work, so I used a mixture. Still, this dish was a big success with the family.
We have a "no posting" rule in our blogging group so you won't find the recipe here, but you can read about others' experiences cooking Kung Pao Chicken here. To find the recipe, you can buy the book "Stir-Frying to the Sky's Edge" here.