Kung Pao ‘Chicken’

DEAR SOS: The Golden China restaurant in West Los Angeles serves a vegetarian kung pao “chicken.” The chicken is actually a textured soybean product, making the dish completely meatless. I would appreciate a recipe.

--LA TRISHA

DEAR LA TRISHA: The recipe calls for a textured protein product made from soy beans that looks and tastes like chicken nuggets. It is available at health food stores and Chinese markets. You can use real chicken, however, if you prefer, using the same principles of preparation. Use one-half pound of boneless, skinless chicken breast, cubed and floured or breaded.

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GOLDEN CHINA KUNG PAO “CHICKEN”

3 teaspoons vegetable oil 1 (8-ounce) package textured soy bean product “fried chicken,” cut into 1-inch cubes 1 (5-ounce) package water chestnuts 1 1/2 ounces peanuts 12 pieces dry red chiles 2 green onions, white part only, chopped 1/2 teaspoon minced garlic 1/4 teaspoon minced ginger 1 teaspoon mirin wine 2 tablespoons mushroom soy sauce 1 teaspoon chicken broth powder 1 tablespoon regular soy sauce 2 tablespoons sugar 3 tablespoons chicken stock 2 1/2 teaspoons cornstarch 1/2 cup water 1 teaspoon sesame oil 1 tablespoon vinegar

Heat 2 teaspoons oil in wok until very hot. Add textured soy bean product and stir-fry until heated through. Add water chestnuts and peanuts and cook 10 seconds. Remove, drain and set aside.

Add remaining 1 teaspoon vegetable oil to wok. Add chiles, onions, garlic, ginger and wine. Heat until aroma arises. Add soy bean product mixture back to wok and stir-fry with soy sauce, broth powder, soy sauce, sugar and chicken stock. Stir-fry 10 seconds longer.

Mix cornstarch with water until smooth. Stir into wok, stirring to blend well, about 10 seconds. Add sesame oil and vinegar and stir. Remove from wok and serve at once. Makes 2 servings.

Each serving contains about:

739 calories; 2,747 mg sodium; 0 cholesterol; 48 grams fat; 48 grams carbohydrates; 34 grams protein; 4 grams fiber.

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DEAR SOS: Several years ago, you published a delicious gazpacho soup that was created in the now-closed Scandia restaurant in West Hollywood. My copy of the recipe has vanished and I would surely appreciate having it again.

--BONNIE

DEAR BONNIE: We too have enjoyed Scandia’s gazpacho throughout the years.

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SCANDIA’S GAZPACHO

2 large ripe tomatoes 1/2 large onion 1/4 clove garlic 1/2 large cucumber, peeled and sliced 1/2 long green chile pepper 2 cups tomato juice 1/4 cup white wine vinegar 3/4 tablespoon olive oil 1/4 cup dry white wine 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cumin Few dashes hot pepper sauce Few dashes Worcestershire sauce Diced avocado, optional Diced sweet green pepper, optional Chopped pimiento, optional Chopped chives, optional Toasted white bread, diced, optional

Coarsely chop tomatoes, onion, garlic, cucumber and chile. Place in large bowl. Pour tomato juice over and let stand 2 hours.

Add vinegar, oil, wine, paprika, salt, pepper, cumin, hot pepper sauce and Worcestershire. Whirl in blender until smooth. Strain through sieve and chill several hours. Add cold water if too thick.

Serve in soup cups with additional diced avocado, diced green pepper, chopped pimiento, chopped chives and toasted white bread, diced. Makes 8 servings.

Each serving, without optional garnishes, contains about:

42 calories; 168 mg sodium; 0 cholesterol; 2 grams fat; 6 grams carbohydrates; 2 grams protein; 0.7 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.