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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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Peppercorn Tuna
on Kung Pao Bok Choy Fondue
Makes 4 appetizer
portions
- 1 pristine center cut piece
of tuna, skin off, about 12 ounces, preferably a log
- 1/4 cup coarsely cracked
black, red, pink and green peppercorns
- 2 small heads bok choy,
halved, cored, washed and spun dry
- 1/4 cup Kung Pao Sauce
- 2 tablespoons butter
- Kosher salt to taste
- Grapeseed or canola oil for
cooking
Pat tuna dry with paper towel.
Season tuna with salt and press into plate of mixed peppercorns. In
a large sauté pan over high heat coated lightly with oil, sear the
tuna on all sides, about 30 seconds a side to keep it very rare.
This may be done in advance and kept in the fridge. Slice stalks of
bok choy into 1/4-inch slices, leaving leaves in fairly large
pieces. In a second sauté pan coated lightly with oil over high
heat, add bok choy and cook for 2-3 minutes. Add Kung Pao Sauce and
melt the bok choy. Add butter and stir into sauce; check for flavor
and season if necessary. To serve, using a very sharp knife, slice
tuna into about 1/4-inch slices and shingle on top of a small pile
of the bok choy. Drizzle extra Kung Pao Sauce on tuna.
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