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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2012, 10:50 AM   #16
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Quote:
Originally Posted by woodpelletsmoker View Post
Very interesting you American like this dish too
I am native chinese in Beijing,China.
The right name of this dish in mainland China is called Gong Bao Ji Ding.
Your name must came from TaiWan Or HongKong
This dish originated from Si Chuan province in south west China some 300 years ago after the name of the governor.

Kung Pao is pretty popular in the US. I've seen it referred to as Gong Bao at some places down in Chinatown as well.

There are several Asian/Chinese dishes that get posted on the boards. I'm sure you'd get a lot of interest if you post dishes you make.
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Unread 11-18-2012, 11:02 AM   #17
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Bravo - nicely done!
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Unread 11-18-2012, 06:35 PM   #18
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Followed your recipe for dinner tonight. I cooked it according to your instructions, but doubled it. Had to omit one item as we couldn't find Black Bean/Garlic paste.

Still, it was VERY good. Thanks so much for the tutorial. Sorry no pics on my end, it didn't last long enough.

Lessons learned:

1) Don't cook stir fry in a paella pan just because it's big. I have a wok, but it's a cheap one, and I thought the paella pan would be better. It wasn't. Even with a splatter screen, I have oil splattered all of kingdom come.

2) You need to keep the oil really hot to get the desired browning. Incidentally this is in direct proportion to the amount of splatter. :)

3) Next time I'll prepare it with rice.

I look forward to making this again!
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Unread 11-18-2012, 07:44 PM   #19
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Glad you liked it. The bean paste is what I had to search for. Took me 3 stores before I found it. Keeping th oil hot is key and I actually switched to cooking outside due to the splatter. It sure makes a mess on the stovetop.
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