Ying’s Kithcen Kungpao sauce, chicken thighs, kohlrabi and apple

Oscar Menoyo: My immediate reaction was, “what in the world is kohlrabi?!” I first encountered this “space alien” at Whole Foods Market. I was given a taste of it and immediately thought that it was good and might go well with raw apple for crunch factor. I was not worried about the thighs and the sauce as they seemed a good match up.I saw the light that the sauce and the chicken thighs were meant to work together first in a marinade, then on the grill. Barbecued meat and #147;slaw#148; are a great combo, but beg for something starchy to round it all out, thus came the split pea side. For ideas I used the Internet, but was committed to look for only some guidelines. My wife and son were the test diners and they were very pleased right away and mentioned it was like India met China.Diane Hagopian: My immediate reaction was to do my regular stir fry chopped in smaller pieces adding the challenge ingredients and serve it in lettuce cups. My recipe always changes with whatever protein and vegetables I have on hand; it wasn#146;t much of a stretch.My approach was a variation of what has always been a staple in my family#146;s favorite meals. After I made the challenge I served it to my husband whose reaction was a thumbs-up. We had it for dinner Monday night. 15161931Gilbert R. Boucher II/gboucher@dailyherald.comCook of the Week Challenge contestant Diane Hagopian with her dish, Surprise Surma, using Ying's Spicy Kungpao Sauce.