Vegetarian Kung Pao with Broccoli and Peanuts

Vegetarian Kung Pao with Broccoli and PeanutsThis fantastic recipe is originally from A Spoonful of Ginger by Nina Simonds, a cookbook based on the Asian philosophy of food as a health-giving entity. According to the author, the secret is in the Chinese holistic approach to food and its balance: countering yin, or cooling, foods, with yang, or hot, foods and neutralizers like rice and noodles.  But don’t just try this recipe because you buy into the Chinese philosophy (although a lot of it makes sense…I mean, they have been cooking for over 4,000 years.  In 2005, the oldest intact noodles yet discovered were found in Lajia, China and were estimated to be over 4,000 years old…but I digress)… just make it because it is one of the most delicious, satisfying and authentic tasting recipes I’ve found for homemade Chinese food, while still being relatively easy to prepare…and, believe it or not, it even manages to make tofu taste great!

Please click here for the  printable recipe.

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