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By Sue Lau on October 24, 2004
By Jewelies on October 11, 2007
"I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients!
From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei.
Can also be called Kung Pao Chicken or Gong..."
Ingredients: chili oil, dried red chilies...
Prep Time: 10 mins
Total Time: 20 mins
By Katzen on February 15, 2011
"Earl's Restaurant in Canada makes the most amazing Kung Pao - it's on their menu as chicken, but I had it made vegetarian, and wow, is it fantastic! Make it however you like... at Earl's, you order by the number of peppers... 1 for mild, 6 for scorching... I like 6! *Note* The peppers are not eaten, they're cooked in the sauce, and..."
Ingredients: cornstarch, noodles...
Prep Time: 20 mins
Total Time: 40 mins
By Vicki in CT on February 28, 2008
By Peter Pan on September 28, 2005
By littleturtle on August 25, 2011
By BrotherAdso on May 22, 2006
"This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy.
Prep Time: 30 mins
Total Time: 1 hrs
By Sue Lau on April 4, 2004
"The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out."
Ingredients: hot bean paste, dried red chilies...
Prep Time: 15 mins
Total Time: 23 mins