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Family Cooking


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## Ingredients to make Ube Krinkles

To whip up a batch of these marvelous cookies, you'll need the following ingredients:

- 57g melted butter (¼ cup)
- 95g oil (¼ cup + 2 tbsp)
- 1 whole egg
- 50g white sugar (¼ cup)
- 120g ube jam (½ cup)
- 2 tsps ube flavoring
- 30g condensed milk (2 tbsps.)
- 156g all-purpose flour (1 ¼ cup)
- ½ tsp baking powder
- ¼ tsp fine salt
- White sugar and powdered sugar, for rolling

## Recipe: Ube Krinkles in the Making

1. Mix Wet Ingredients
   In a large mixing bowl, combine the melted butter, oil, egg, white sugar, ube jam, ube flavoring, and condensed milk. Mix well until you achieve a smooth and well-combined mixture.

2. Sift in Dry Ingredients
   Sift the all-purpose flour, baking powder, and fine salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until a thick dough forms. Be careful not to overmix, as it can lead to tough cookies.

3. Chill the Dough
   Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results. Chilling the dough helps to prevent spreading and keeps the cookies chewy.

4. Preheat and Prep
   Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

5. Roll and Coat
   Scoop out tablespoon-sized portions of the dough, rolling them into balls. Roll each ball first in white sugar, then in powdered sugar, making sure they're generously coated.

6. Bake and Cool
   Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are slightly crisp. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Tips and Tricks for the Perfect Ube Krinkles

- For a deeper purple color, use more ube flavoring/coloring or replace some of the all-purpose flour with ube powder.
- Substitute vegetable or coconut oil for a different flavor profile.
- If you don't have ube jam, you can use mashed, cooked purple yam with a bit of extra sugar.

## Ingredient Substitutes

If you're having trouble finding some of these ingredients, here are some potential substitutions:

- Ube jam: Use mashed, cooked purple yam with a bit of extra sugar
- Ube flavoring/coloring: Replace with food coloring or ube powder

## Nutrition Information

Based on the provided ingredients, here's the nutrition information per serving (assuming 20 servings):

- Calories: 150
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 2g

Please note that this information is approximate and may vary based on ingredient brands and preparation methods.

## Some FAQs about Ube Krinkles

### What is ube, and how does it taste?

Ube is a purple yam native to the Philippines. It has a mildly sweet and nutty flavor, similar to a cross between a sweet potato and a taro root.

### Can I freeze the dough for later use?

Yes, you can freeze the dough for up to 3 months. When you're ready to bake, let it thaw in the refrigerator overnight, then proceed with rolling and baking.

### Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. However, be sure to check the specific blend's instructions for the best results.

### Can I use a different type of sugar for rolling the cookies?

Yes, you can experiment with other types of sugar, like turbinado or demerara sugar, for a different texture and flavor. Just keep in mind that this may affect the final appearance of the cookies.

### How should I store the baked Ube Krinkles?

Store the baked cookies in an airtight container at room temperature for up to a week.

## Final Thoughts

Chef RV's Ube Krinkles Recipe is a delightful Filipino treat that brings together the unique flavor of ube with a chewy, scrumptious cookie. With a few simple steps and easy-to-find ingredients, you'll be able to whip up a batch of these heavenly cookies in no time. Don't forget to share your Ube Krinkles with friends and family – they'll be begging for the recipe!


Dive into the delightful world of Filipino baking with Chef RV's Ube Krinkles Recipe – an irresistibly scrumptious treat made with ube, a purple yam.

Chef RV Ube Crinkles Recipe


## Ingredients: A Symphony of Flavors

### Chocolate Doughnuts

- 3 medium eggs
- 188g all-purpose flour, sifted
- 75g cocoa powder, sifted
- 300g light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 370g whole milk
- 120g vegetable or coconut oil
- 2 tsp vanilla extract

### Glaze:

- 125g powdered sugar
- 65ml hot water
- 1 tbsp lemon juice

### Streusel:

- 100g fine desiccated coconut
- 125g all-purpose flour
- 125g powdered or skimmed milk
- 100g sugar
- 115g butter
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- Orange food coloring, optional

## A Step-by-Step Guide: The Road to Donut Bliss

### Mix the Chocolate Donut Batter

In a large bowl, whisk together the eggs, sifted flour, sifted cocoa powder, light brown sugar, baking powder, baking soda, salt, evaporated milk, oil, and vanilla extract. Be sure to avoid overmixing to keep the dough light and fluffy.

### Fill Donut Tins

Preheat the oven to 350°F (175°C). Grease donut tins and fill each cavity with the chocolate batter. If you don't have donut tins, bake on a regular cake tin instead then shape as desired.

### Bake Those Beauties

Bake the donuts for 12-15 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

### Prepare the Glaze and Streusel

For the glaze, mix the powdered sugar, hot water, and lemon extract in a separate bowl. Set aside. For the streusel, combine the desiccated coconut, flour, powdered milk, sugar, butter, nutmeg, and vanilla extract in another bowl. Stir well to ensure the ingredients are evenly distributed. Add optional orange food coloring if desired.

### Glaze and Coat

Dip each cooled donut into the glaze, ensuring all sides are covered. Then, roll the glazed donuts in the streusel mixture. Allow the donuts to rest for a few minutes before indulging!

## Nutrition Information

Assuming a yield of 36 Choco Butternut Donuts, the approximate nutritional information per serving is as follows:

Estimated serving size: 1 donut (about 50g)

- Calories: 190 kcal
- Total Fat: 8g (Saturated Fat: 4g, Trans Fat: 0g)
- Cholesterol: 25mg
- Sodium: 150mg
- Total Carbohydrate: 26g (Dietary Fiber: 1g, Sugars: 15g)
- Protein: 3g

Please note that these values are approximate and may vary depending on the exact ingredients used and individual preparation methods.

## Tips and Tricks for the Perfect Baked Choco Butternut Donut

- If you don't have donut tins, bake the batter in a cake tin. Once cooled, mash the cake, form the mixture into munchkin balls, and proceed with glazing and coating.
- Use an ice cream scoop or a piping bag to fill the donut tins evenly and with ease.
- To ensure even baking, rotate the donut tins halfway through the baking process.

- When dipping the donuts in the glaze, use a fork or a skewer to hold the donut, allowing excess glaze to drip off.
- Allow the glazed donuts to set on a wire rack for a few minutes before coating them with the streusel. This helps the coating adhere better.

## Ingredient Substitutes: Options for All

- For a dairy-free option, replace evaporated milk with an equal amount of coconut or almond milk.
- If you're out of vegetable or coconut oil, you can use melted unsalted butter as a substitute.

## Final Thoughts: Savor the Flavors

Baked Choco Butternut Donuts are a heavenly treat that's sure to impress your taste buds. Follow our step-by-step guide, tips, and tricks to create these delightful goodies in the comfort of your home. Happy baking!

## FAQs

### Can I use regular milk instead of evaporated milk?

Yes, you can substitute evaporated milk with regular milk. However, the texture and flavor of the donuts might be slightly different, as evaporated milk has a richer taste.

### Can I use a silicone donut mold instead of a metal donut tin?

Absolutely! Silicone molds are a great alternative to metal tins. Just make sure to adjust the baking time, as silicone molds might require a slightly longer baking duration.

### How should I store the Choco Butternut Donuts?

Store the donuts in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.

### Can I freeze the Choco Butternut Donuts?

Yes, you can freeze the donuts for up to 3 months. Before freezing, wrap each donut individually in plastic wrap or aluminum foil, then place them in an airtight container or a resealable plastic bag. To defrost, leave the donuts at room temperature for a few hours.

### How do I make my Choco Butternut Donuts fluffier?

Ensure that all your ingredients are at room temperature before mixing. Be careful not to overmix the batter, as this can lead to a denser texture.


Bring back childhood memories with these baked Choco Butternut Donuts with our easy-to-follow recipe, tips, and FAQs for a divine dessert experience!

Baked Choco Butternut Donuts


## Ingredients: The Key to the Perfect Lemon Curd Cookie

### For the Cookies:

- 225g unsalted butter, softened
- 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 280g all-purpose flour
- 1/4 tsp salt
- 2 Tbsp cornstarch

### For the Lemon Curd:

- 1 large egg
- 50g granulated sugar
- 30g freshly squeezed lemon juice (about 1-2 lemons)
- 1 tsp lemon zest
- 35g unsalted butter, cubed

JojoM's Note: I prefer to double the amount of curd!

## How to Whip Up These Zesty Beauties

### Make the Lemon Curd

1. In a medium saucepan, whisk together egg, sugar, lemon juice, and lemon zest until combined.
2. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (around 5-10 minutes).
3. Remove from heat and whisk in cubed butter until fully incorporated.
4. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until chilled and slightly softened for easy spooning.

### Prepare the Cookie Dough

1. In a large bowl, cream together softened butter and sugar until light and fluffy.
2. Add the whole egg and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

JojoM's note: this cookie dough is very sticky and easily melts. Once baked, the cookies are light and fluffy, almost like a pancake.

### Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Weigh the dough and divide it into 24 equal portions, approximately 25g each. Roll each portion into a 1-inch (2.5 cm) ball and place them 2 inches (5 cm) apart on the prepared baking sheet.
Create an indentation in each cookie using your thumb or the back of a spoon. Fill each indentation with about 5g of the slightly softened lemon curd (approximately 1 teaspoon), taking care not to overfill.

### Bake the Cookies

Bake the cookies for 12-15 minutes or until the edges are lightly golden and the lemon curd has set. Keep an eye on the cookies to ensure the lemon curd doesn't burn.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutritional Information (per serving)

This recipe makes approximately 24 cookies, with a serving size of 1 cookie.

- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 2g

## Ingredient Substitutions

- If you can't find fresh lemons, you can use store-bought lemon curd as a substitute. Alternatively, you could use lime or orange curd for a different citrus twist.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.

- Use vegan butter and an egg substitute (such as flax egg) to create a vegan-friendly variation.

## Tips and Tricks for Cookie Perfection

- Be sure to chill the lemon curd before filling the cookies to prevent it from being too runny.
- For a softer cookie, slightly underbake and allow them to cool on the baking sheet for an additional 2-3 minutes.
- If you prefer a stronger lemon flavor, add more lemon zest to the cookie dough.

## Frequently Asked Questions

### Can I freeze Lemon Curd Cookies?

Yes, you can freeze Lemon Curd Cookies. To do this, place the cookies in an airtight container, separating each layer with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

###How long can I store these cookies?

Lemon Curd Cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.

###Can I use store-bought lemon curd instead of homemade?

Yes, you can use store-bought lemon curd as a convenient alternative to homemade. However, homemade lemon curd offers a fresher, tangier flavor.

###Can I add other flavors to these cookies?

Absolutely! You can experiment with other citrus curds (such as lime or orange) or even try different fruit jams or preserves.

###Can I make these cookies gluten-free or vegan?

Yes, by substituting gluten-free flour for all-purpose flour and using vegan butter and an egg substitute (such as flax egg), you can create a gluten-free or vegan variation of these cookies.

## Last Bite

Lemon Curd Cookies offer a delightful balance of tangy and sweet, perfect for satisfying your citrus cravings. With their zesty flavor and tender texture, these cookies are sure to be a hit among friends and family. So, why not whip up a batch and share the lemony love?


Savour the delightful combination of tangy lemon curd and buttery coolie dough with this recipe – an irresistible dessert for citrus lovers everywhere!

Lemon Curd Cookies


## The Magic of Hong Kong Style Cooking

Hong Kong cuisine is a delightful fusion of East and West, combining traditional Chinese flavors with modern culinary techniques. This unique combination results in a vibrant, flavorful dish that is sure to impress your dinner guests.

## What sets Hong Kong Style Sweet and Sour Chicken apart?

This sumptuous recipe differs from traditional sweet and sour chicken in several ways, including:

- A lighter, crispier batter
- A more nuanced sauce that balances sweetness and tanginess
- The use of fresh ingredients for a vibrant taste

## Ingredients

To create this delicious dish, gather the following ingredients:

### For the Chicken

500g boneless, skinless chicken breasts, cut into bite-sized pieces
1 large egg, beaten
1/2 cup (120g) cornstarch
Salt and pepper to taste
Vegetable oil for frying

### For the sauce

1/2 cup (120ml) pineapple juice
3 tbsp (45ml) rice vinegar
2 tbsp (30g) brown sugar
2 tbsp (30ml) soy sauce
1 tbsp (15ml) tomato ketchup
1 tbsp (15g) cornstarch, dissolved in 2 tbsp (30ml) water

### For the stir-fry

1 tbsp (15ml) vegetable oil
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced green bell pepper
1/2 cup (75g) diced onion
1/2 cup (75g) pineapple chunks
2 cloves garlic, minced
1 tsp (5g) minced ginger

## Let's Get Cooking: Step-by-Step Instructions

1. In a large bowl, combine the beaten egg, cornstarch, salt, and pepper. Add the chicken pieces and toss to coat evenly.
2. Heat about 1-inch (2.5cm) of vegetable oil in a deep frying pan over medium-high heat. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
3. In a small bowl, whisk together the pineapple juice, rice vinegar, brown sugar, soy sauce, ketchup, and cornstarch mixture. Set aside.
4. In a large skillet or wok, heat 1 tbsp of vegetable oil over medium heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
5. Add the red and green bell peppers, onion, and pineapple chunks to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
6. Pour the sauce mixture into the skillet and bring to a boil. Cook for 1-2 minutes, or until the sauce thickens.
7. Add the fried chicken pieces to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, ensuring the chicken is heated through and coated evenly with the sauce.

8. Serve your Hong Kong Style Sweet and Sour Chicken over steamed rice or noodles, and enjoy this delightful fusion of flavors!

## Nutrition Information

This recipe serves 4 people and has the following nutritional values per serving:

- Calories: 425
- Fat: 16g
- Carbohydrates: 42g
- Protein: 28g
  Please note that these values may vary depending on the specific ingredients used.

## Ingredient Substitutes

If you're unable to find some of the ingredients, don't worry! Here are some potential substitutes:

- Rice vinegar: Apple cider vinegar or white wine vinegar
- Soy sauce: Tamari or coconut aminos
- Brown sugar: Honey or maple syrup
- Pineapple juice: Orange juice or apple juice

## Tips and Tricks for the Perfect Hong Kong Style Sweet and Sour Chicken

- Ensure your oil is at the correct temperature for frying, around 350°F (175°C), to achieve a light and crispy batter.
- Avoid overcrowding the frying pan when cooking the chicken to maintain an even cooking temperature.
- Feel free to add other vegetables like carrots, zucchini, or snow peas to the stir-fry for added color and nutrition.

## FAQs

### What makes Hong Kong Style Sweet and Sour Chicken different from regular sweet and sour chicken?

Hong Kong Style Sweet and Sour Chicken features a lighter, crispier batter, a more nuanced sauce, and the use of fresh ingredients for a vibrant taste.

### Can I use a different protein instead of chicken?

Absolutely! You can try using shrimp, tofu, or even pork to make this dish.

### How can I make this recipe healthier?

To make a healthier version, you can try baking or air-frying the chicken instead of deep-frying. Additionally, you can increase the number of vegetables in the stir-fry.

### Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chop the vegetables ahead of time. However, it's best to fry the chicken and cook the stir-fry right before serving for optimal taste and texture.

### How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.


Discover the secret to Hong Kong Style Sweet and Sour Chicken with our recipe. Delight your taste buds with its balance of sweet and tangy flavours.

Hong Kong Style Sweet and Sour Chicken


## What's in a Name: The Story Behind Japanese Melon Pan Bread

Melon Pan Bread, or "Melonpan," is a popular Japanese sweet bread that dates back to the early 20th century. It earned its name due to the melon-like appearance of the outer cookie crust, rather than its flavor. Over the years, various flavors and fillings have been introduced, but the classic Melon Pan Bread remains a favorite.

## Ingredients for Melon Pan

### For the Bread Dough

- 250g bread flour
- 30g granulated sugar
- 4g salt
- 4g instant yeast
- 1 large egg
- 100ml milk, warmed
- 25g unsalted butter, softened

### For the Cookie Dough

- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 200g cake flour
- 4g baking powder
- 2 tsp vanilla extract

- Sugar for dusting

## Step-by-Step Guide: How to Make Japanese Melon Pan

### Make the bread dough.

1. In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast.
2. Add the egg and warmed milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough, gradually adding the softened butter, until smooth and elastic. This should take around 10 minutes.
4. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

### Make the cookie dough.

1. In bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. Sift in cake flour and baking powder, then mix until a soft cookie dough forms.
4. Divide the cookie dough into 12 equal portions around 36 grams each and shape into discs.
5. Chill until ready to use.

### Assembly

1. Punch bread dough down and divide it into 12 equal portions.
2. Place a disc of chilled cookie dough on top of each bread dough ball, gently pressing to cover the entire surface.
3. Score the cookie dough to create a melon-like pattern.
4. Let the dough rise for a final 1-2 hours or until double in size.

### Baking

1. Bake for 15-20 minutes on a pre-heated oven at 350F or 180C, or until the tops are golden brown.
2. Allow the Melon Pan to cool on a wire rack before serving.

## Nutrition Information

Based on 12 servings, each Melon Pan Bread weighs approximately 75g.

- Calories: 263
- Fat: 9.6g
- Carbohydrates: 39.2g
- Protein: 5.7g

## Ingredient Substitutes

- Bread flour: All-purpose flour can be used, but the texture may be slightly different.
- Cake flour: Use a combination of all-purpose flour and cornstarch (for every 1 cup of cake flour, use 3/4 cup all-purpose flour and 2 tablespoons cornstarch).

- Instant yeast: Active dry yeast can be used, but the dough may need extra rising time. Use 1.5 times the amount of instant yeast called for in the recipe.

## Tips and Tricks to Perfect Your Japanese Melon Pan Bread

- Be patient with the rising process. Giving the dough enough time to rise ensures a fluffy texture.
- Avoid over-kneading the cookie dough, as it can become tough and less tender.
- Use a sharp knife to score the cookie dough, creating a more authentic melon-like appearance.
- Experiment with different fillings or flavors to make your Melon Pan Bread unique.

## FAQs

### How do I store leftover Melon Pan Bread?

Store the leftover Melon Pan Bread in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

### Can I make Melon Pan Bread without the cookie crust?

Yes, you can make Melon Pan Bread without the cookie crust, but it will not have the signature melon-like appearance and crispy texture.

### Can I use a stand mixer to make the dough?

Absolutely! Using a stand mixer with a dough hook attachment will save you time and effort when making the bread dough.

### What other flavors can I add to the cookie dough?

Some popular variations include adding matcha powder, cocoa powder, or even cinnamon to the cookie dough for a different taste.

### Can I make a vegan version of Melon Pan Bread?

Yes, you can use plant-based milk, vegan butter, and egg substitutes to create a vegan Melon Pan Bread.


Discover the sweet world of Japanese Melon Pan – a scrumptious treat that combines soft bread and a crispy cookie crust. Here's a recipe to make it at home!

Japanese Melon Pan


## What is Kung Pao Pork

Kung Pao pork is a spicy and flavorful dish that has its roots in the Sichuan province of China. It is a dish that is known for its intense heat, which comes from the use of Sichuan peppercorns and dried chili peppers. In this recipe, we will show you how to make Kung Pao pork that is both spicy and savory, with the perfect balance of flavors.

## History of Kung Pao Pork

Kung Pao pork is named after Ding Baozhen, a Qing Dynasty official who lived in the Sichuan province of China. The dish is believed to have originated in the Guizhou province, but it became popular in the Sichuan province during the Qing Dynasty. The dish is named after Ding Baozhen because he was known for his love of spicy food, and the dish was created in his honor.

## Ingredients for Kung Pao Pork

- 600g pork, cut into chunks
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1 tbsp Chinese cooking wine
- 1 tbsp cornflour
- 2 tbsp cooking oil
- 50g cashew nuts
- 1/2 tsp chilli flakes
- 1 red onion, quartered
- 2 cloves garlic, chopped
- 1 bell pepper, roughly cut
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp brown sugar

## How to Make Kung Pao Pork

1. Marinate the pork in soy sauce, black pepper, cooking wine, and cornflour for at least 30 minutes. This will let the flavors meld together, creating a rich and savory base.
2. In a wok, heat the cooking oil and fry the cashew nuts until golden. These will add crunch and nuttiness to the dish. Drain and set aside.
3. Using the same wok, fry the chilli flakes, onions, and garlic until fragrant. This trio will add a spicy kick to the dish.
4. Add the marinated pork and stir fry until the pork slightly cooks. Keep an eye on it, you don't want to overcook the pork!
5. Add the bell peppers, water, soy sauce, oyster sauce, and brown sugar. Stir until combined, coating the pork and veggies with the flavorsome sauce.
6. Cover and simmer for 2 minutes, or until the pork is cooked through.
7. Finally, add the cashew nuts and give it a good stir. Voila! Your Kung Pat Pork is ready to be devoured.

## Tips for Making Perfect Kung Pao Pork

- Be sure to cut the pork into small pieces to ensure that it cooks evenly.
- Use a wok or large skillet to stir-fry the ingredients quickly and evenly.
- Adjust the amount of chili flakes and Sichuan peppercorns to your liking. If you prefer a milder flavor, use fewer peppers and peppercorns.
- For an extra punch of flavor, marinate the pork for longer or even overnight.
- If you prefer a thicker sauce, dissolve some cornstarch in water and add it to the wok during the simmering step.
- Serve your Kung Pat Pork over a bed of steamed rice or noodles for a complete meal.

## Ingredient Substitutes: Making It Work

- Can't find Chinese cooking wine? Use dry sherry or sake as a substitute.
- No oyster sauce? Try using hoisin sauce or fish sauce instead.

## Nutritional Information: A Healthy Choice

This recipe makes 4 servings, with each serving weighing approximately 250 grams. Based on the ingredients provided, a serving of Kung Pat Pork contains approximately:

- 600 calories
- 45g protein
- 35g fat
- 20g carbohydrates

FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute chicken for pork if you prefer.

### How spicy is this dish?

The spice level can be adjusted according to your preference. Use more or less chili flakes to suit your taste buds.

### Can I use peanuts instead of cashew nuts?

Yes, peanuts are a great alternative and will give a similar crunch and nutty flavor to the dish.

### Is it possible to make this dish vegetarian?

Certainly! Substitute tofu or a mix of your favorite veggies for the pork to make a vegetarian version.

### Can I make this dish ahead of time and reheat it later?

While it's best served fresh, you can make it ahead of time and reheat it over low heat before serving. However, you may want to add the cashews just before serving to retain their crunchiness.

### What other vegetables can I add to this dish?

Feel free to get creative! You can add broccoli, baby corn, snow peas, or any other veggies you love to enhance the flavors and textures of your Kung Pat Pork.


Kung Pao Pork recipe using marinated lean pork, cashews and bell peppers. This recipe is easy to prepare and perfect for a quick and satisfying meal.

Family Cooking Recipes

Chef RV Ube Crinkles Recipe

Baked Choco Butternut Donuts

Lemon Curd Cookies

Hong Kong Style Sweet and Sour Chicken

Japanese Melon Pan

Kung Pao Pork