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General Pao's Recipe

Name: Mosa Asian Bistros GENERAL PAO'S Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lbs choice of meat (chicken breast or pork loin), cut into 1-inch cubes; 1 tsp salt; 1 tsp black pepper; 1 large egg; 1 tbs soy sauce (for marinade); 3 tbs cornstarch (for dredge); 3 tbs all-purpose flour (for dredge); 1 cups vegetable oil (for frying); 0.5 cups diced yellow onion; 1 cups broccoli florets (bite-sized); 0.5 cups green bell pepper, cut into 1-inch pieces; 0.5 cups red bell pepper, cut into 1-inch pieces; 3 stalks scallions (green parts), sliced 1/2-inch; 2 tsp garlic, minced; 1 tsp fresh ginger, minced; 3 tbs low-sodium soy sauce; 1 tbs hoisin sauce; 1 tsp dark soy sauce (or extra soy for color); 1 tbs rice vinegar; 2 tbs brown sugar; 1 tsp sesame oil; 0.5 cups water; 1 tsp cornstarch (for slurry); 0.5 tsp chili garlic sauce or sambal (optional, for heat)

Inspired by Mosa Asian Bistro

Time45m

Serves4

tender breaded choice of meat, diced onions, broccoli, green + red peppers, scallions, savory sweet garlic sauce

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Ingredients

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Protein & Breading

1 lbs choice of meat (chicken breast or pork loin), cut into 1-inch cubes

1 tsp Celtic sea salt

1 tsp black pepper

1 large Egg

1 tbs soy sauce (for marinade)

3 tbs cornstarch (for dredge)

3 tbs all-purpose flour (for dredge)

1 cups vegetable oil (for frying)

Vegetables & Aromatics

1/2 cups diced yellow onion

1 cups broccoli florets (bite-sized)

1/2 cups green bell pepper, cut into 1-inch pieces

1/2 cups red bell pepper, cut into 1-inch pieces

3 stalks scallions (green parts), sliced 1/2-inch

2 tsp Garlic, minced

1 tsp fresh ginger, minced

Savory-Sweet Garlic Sauce

3 tbs low-sodium soy sauce

1 tbs hoisin sauce

1 tsp dark soy sauce (or extra soy for color)

1 tbs Rice vinegar

2 tbs Brown sugar

1 tsp Toasted sesame oil

1/2 cups water

1 tsp cornstarch (for slurry)

1/2 tsp chili garlic sauce or sambal (optional, for heat)

Method

Protein & Breading

Marinate

Pat the cubed meat dry with paper towels. In a bowl combine the meat, 1 tablespoon soy sauce, 1 large beaten egg, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and marinate at room temperature 10 minutes or refrigerate up to 30 minutes.

Dredge

In a shallow dish whisk together 3 tablespoons cornstarch and 3 tablespoons all-purpose flour with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove meat from marinade, let excess egg drip off, then dredge pieces evenly in the flour-cornstarch mixture, pressing lightly so the coating adheres.

Fry

Pour about 1 cup vegetable oil into a large skillet or wok to reach about 1/3 inch depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry the breaded meat in batches so pieces are not crowded, 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate to drain. Keep warm.

Vegetables & Aromatics

Blanch broccoli in boiling salted water for 30–45 seconds until bright green and just tender; drain and plunge into ice water to stop cooking. Drain well before stir-frying.

Heat a large wok or heavy skillet over high heat until hot. Add 1 teaspoon neutral oil (from reserved oil) and add minced garlic and ginger; stir-fry 15–20 seconds until fragrant but not browned.

Add diced onion, green and red bell peppers and stir-fry 1–2 minutes until edges begin to soften but still crisp. Add blanched broccoli and sliced scallions and toss to combine, 30–45 seconds.

Savory-Sweet Garlic Sauce

In a small bowl whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1/2 teaspoon chili garlic sauce (if using), 1 teaspoon sesame oil and 1/2 cup water until sugar is dissolved.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the sauce into the wok with the vegetables and bring to a simmer over medium-high heat. Stir the slurry again then slowly add to the simmering sauce, stirring constantly until sauce thickens and becomes glossy, about 1 minute.

Add the fried breaded meat back into the wok and toss quickly to coat each piece with sauce and to warm the meat through, 1–2 minutes. Taste and adjust seasoning — add up to 1/2 teaspoon salt or additional soy sauce if needed, or more sugar for sweetness.

Turn off heat, drizzle a little extra sesame oil if desired, and garnish with additional sliced scallions. Serve immediately over steamed rice or noodles.