Thursday: Stirfry

Last night I made kung pao chicken from the recipe in BittmanWorld (no peanuts though). This is pretty quick, simple, and very good. I served the chicken over rice (of course).

As a side, I made a "chopped salad" of diced daikon, carrot, spanish radish, scallion, and red pepper that I salted for a while (not the red pepper) then dressed with sesame oil and xiao-xing wine and served on leaf lettuce.