Kung Pao Chicken: one of the most popular and distorted Chinese recipes! This dish, available in the Chinese restaurant and chains from over the world, is frequently served into several variations, because of the difficult to find the traditional ingredients. But, since currently is ever easier to find traditional Chinese goods, now is the right time to try the original Kung Pao chicken! Here the history of this tasty dish, and the recipe of Sichuan and Western versions: the choice is yours!
Monkfish and bell peppers is a combination that must absolutely be tried! The zucchini cut into “spaghetti” will complement the flavor of the dish and add color. Remember not to overcook the fish to preserve its delicate taste and to stir the pasta with the cream of cornstarch, to harmonize the flavors well.