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Kung Pao Sauce
Kung Pao Chicken
Kung Pao Clams and Pork
Peppercorn Tuna on Kung Pao Bok Choy Fondue
Mom and Pops Tsai's Kung Pao Prawns
WINE NOTES
Harbin: A premium lager with a complex flavor. Brewed with
traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals, breathtaking ice castles and its oldest brewery.
Riesling: Single vineyard
riesling, exhibits clean fruit, spicy characteristics, fragrant
nose. Silky mouthfeel -- stands up well to the flavorful kung pao
sauce.
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Kung Pao Clams and
Pork
Serves 4
- 2 pounds clams, scrubbed, soaked in water
with cornmeal
- 1/2 pound naturally fed ground pork
- 2 tablespoons white wine
- 1 medium jicama, peeled, cut into 1/2-inch
dice
- 1 red bell pepper, cut into 1/4-inch dice
- 1/4 cup Kung Pao Sauce
- 1 lemon, sliced into wedges
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
In a wok or sauté pan coated lightly with oil
over high heat, add clams and sauté until they start to open. Add
pork and sauté, breaking up any large chunks, until cooked through,
about 6 minutes. Add wine and cover, allowing clams to steam open,
about 30 seconds to 1 minute. Add jicama, bell pepper and Kung Pao
Sauce. Toss to coat evenly. Serve in a large bowl with lemon wedges.
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