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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Kung Pao Chicken
by Wen Zientek-Sico

This classic Chinese recipe has been updated and modernized to be quick and easy to prepare with easy to find ingredients.

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Kung Pao Chicken

This quick and easy dish is savory and can be made in just minutes. The mixture of textures, flavors, and aroma is especially pleasing with this dish. Diced leftover chicken or turkey makes this dish even easier. Serve over plain rice or pasta.

2 tablespoons peanut oil
1/2 cup raw shelled peanuts
16 ounces diced skinless chicken
3 minced garlic cloves
4 chopped scallions
1/4 inch peeled and grated ginger root
1/4 cup peeled and diced cucumber
1/4 cup diced celery
3 tablespoons water
3 tablespoons rice wine
2 tablespoons soy sauce
pinch chili powder (or to taste)
2 teaspoons brown sugar
1 tablespoon rice vinegar

Heat a wok over medium high heat. Add the oil and heat until hot, but not smoking. Add the chicken and peanuts. Stir-fry until the chicken is lightly browned. Reduce the heat to medium and add the garlic, scallions, and ginger. Stir-fry for two minutes. Add the remaining ingredients and bring to a boil over medium high heat. Cook for two minutes and serve hot over rice or pasta.

Makes 4 servings.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes