Friday, December 12, 2014

Kung Pao Rabbit

  • 1 pound boneless rabbit strips, cut into chunks
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided
  • 1 to 2 ounce(s) hot chile paste
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons brown sugar
  • 3 green onions, chopped
  • 1 tablespoon minced garlic
  • 1 (8 ounce) can water chestnuts, drained
  • 4 ounces chopped peanuts

  • In a  bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.
    Add the rabbit, toss in the sauce, and let marinate in the fridge for 30 minutes.
    In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.
    Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don’t boil.
    While the sauce is heating up, remove rabbit from the marinade and sauté in a large skill until meat is cooked through, then add the meat to the sauce and allow to simmer until sauce thickens.
    Serve over rice.

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