She was kind enough to give us some tips and pointers about cooking Kung Pao Chicken and we've been experimenting to try to re-capture the deliciousness of that meal. (I don't think we'll be successful though since the companionship made the meal)
Last night was our latest attempt/interpretation: Kung Pao Pork. We followed Dandan's recipe with a few modifications: we substituted pork instead of chicken and cashews for peanuts (because that's what we had on hand) and we added sugar snap peas into the mix.
Dandan recommended finding a sauce called "old step-mother" and two of my colleagues, Joni and Ta-Chen, have helped me locate what we think is the sauce Dandan recommended. (if it's not the same one, it's still tasty!) We also added some dried Thai peppers to try to liven things up a bit.
Gropius got some pretty good "wok hay" going.
Raley's had "european-style" (i.e., fat) asparagus on sale, so we had some of that on the side (simply steamed with a little salt to finish). Dandan, I wish you could've been there to share it with us!
