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Monday, March 05, 2007

GOING NUTS FOR GOOBERS

Okay foodies and anyone else interested in culinary timelines--the word is out: March is National Peanut Month, and we better start popping peanuts in our mouths instead of crunching on tortilla chips for our midafternoon snacks. Sorry corn lovers.

According to PeanutButterLovers.com, Americans eat about 3 pounds of peanut butter per person, per year. That's pretty impressive. I can attest to that hefty intake because my family goes through a 16 oz. jar within days.

In honor of National Peanut Month I will be posting one peanut-related recipe per week. Since my previous post was of a "heated" nature (remember those smoky chipotles?), I'll start off with a Schezuan recipe for Kung Pao chicken, which includes peanuts, peanut oil and hot, dried peppers. I'm still researching the potency of these chilies on the Scoville heat scale, so when I find out the rating I'll be sure to share.

Interesting info: Peanuts are not nuts; they are legumes like peas, beans and lentils, and grow in the ground and not in trees.

KUNG PAO CHICKEN

2 T. cornstarch
3 T. each, soy sauce, water, cooking sherry
2 chicken breasts, boned, skinned and cut into 3/4 inch chunks
1/2 cup peanuts
3 T. peanut oil
2 T. hoisin sauce
1 tsp. sesame oil
6 small dried hot, red chilies
2 cloves garlic, minced
3/4 cup thinly sliced green onions
1 can water chestnuts, drained and sliced

In small bowl, stir together cornstarch, soy sauce, water and sherry. Add chicken and marinate one hour at room temperature.

In medium skillet or wok, fry chicken (save marinade) and peanuts in oil until golden. Lift out and set aside. Add hoisin and sesame oil to remaining marinade in bowl.

Fry chilies in oil until they turn black. Add garlic and 1/2 cup green onions.

Return chicken and peanuts to wok or pan; add water chestnuts and marinade and cook until mixture sizzles.

Spoon into serving dish and sprinkle with remiaing 1/4 cup green onions.

Note: I would love to cite the source of this recipe, but unfortunately, I don't have it. It was more than 20 years ago that I scribbled down the ingredient list and directions for this Chinese dish on a tiny piece of paper. Oh well...

Learn more about goobers by visiting these sites:

American Peanut Council
About peanuts
Peanut Butter Lovers website

Email Sarojni

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