Stretching the Dollars… and a Review of Kung Pao "Chicken"
These days are all about getting the most of your buck. We routinely look for coupons from places we like, and buy things on sale. I am proud to be a savvy shopper and avoid waste to the best of my ability. For the dinners I take home, I almost aways figure out ways to get 2 meals out of one dinner.
It happened to our Kung Pao Chicken recipe tonight. I actually substituted the chicken strips with shrimp since I am trying to incorporate a bit more seafood in our diet. (We substitute protein for our customers often based on their dietary preference. Chicken breasts vs pork chops is a no brainer.)
After I served Kung Pao Shrimp on Saturday night, we still had plenty of sauce left, so tonight I opened a packet of tofu and simply stir-fried it into the sauce, with plenty of red chili pepper sauce to make my husband happy.
For an American rendition of this traditional Chinese dish, I will say the result was fresh, tasty, healthy, and oh so versatile!