General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice
- Peanut oil, to cook
- 1 pound cleaned alligator meat, 1/2-inch dice
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines)
- 1/2 cup rice vinegar
- 1/4 cup naturally brewed soy sauce
- 2 tablespoons sugar
- 2 cups snap peas, blanched
- Salt and freshly ground black peppe, r to taste
- Peanut oil, for cooking
- 1 cup whole roasted peanuts, unsalted
- 5 Thai bird chiles, chopped,
- 1 small yellow onion, minced,
- 4 cups cooked Chinese rice, (or other long grain)
- 1 tablespoon naturally brewed soy sauce
- Salt and freshly ground black peppe, to taste
DirectionsIn a large saute pan on high heat, coat well with oil and add alligator.
Season and quickly brown meat, 2 to 3 minutes.
Remove and set aside on paper towels.
Wipe out pan and coat lightly with oil.
Saute the garlic and ginger for 2 minutes.
Add the kumquats and stir.
In a small bowl, mix together the vinegar, soy and sugar until dissloved.
Deglaze with mixture and reduce by 50 percent.
Add back the alligator and snap peas, check for seasoning.
In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color.
Add the rice and stir until hot.
Add soy sauce and check for seasoning.
PLATING On a large round plate, place a small mound of rice in the middles and top with alligator.
Ladle a little sauce on top.
WINE: Very chilly beer like Foster's or Corona with a lime.