Kung Pao

Chinesee Kung Pao

Comments are Disabled

Kung Pao, a Sichuan Speciality

Kung Pao is a classic dish originated in the Sichuan Province of south-western China, named after a former governor of Sichuan. Its signature spice is Sichuan peppercorn.

Sichuan Peppercorn

A substantial amount of Sichuan pepper causes a numbing sensation. We balanced the amount included in this spice blend to guarantee a pleasurable taste experience.

Print Recipe
Kung Pao
Cuisine Chinese
Servings
3-4
Ingredients
Shopping List
Cuisine Chinese
Servings
3-4
Ingredients
Shopping List
Instructions
Marinade
  1. In a BOWL, mix 1.5 tbsp tamari, 1 tbsp rice wine, 1 tbsp flour, and 1 tsp oil.
  2. Add the meat cubes, miss to coat the meat well and let rest for 30 minutes.
Noodles
  1. Prepare noodles according to package instructions.
Sauce
  1. In a small BOWL, mix 1 tbsp syrup, 1 tbsp vinegar, 2 tbsp tamari, 1/4 cup water, 1 tbsp flour, Kung Pao Spices [1], and 2 tsp oil.
  2. Set aside.
Fry
  1. In a large PAN, heat 2 tbsp oil over high heat, right before smoking.
  2. Add Kung Pao Spices [2] to taste. Fry 30 seconds.
  3. Add meat. Stir-fry until slightly brown.
  4. Add vegetables. Stir-fry for 2-5 minutes until they are fragrant and the meat is cooked.
  5. Add noodles and sauce. Stir and toss, until the sauce becomes thick.
Optional
  1. Adjust sauce to your taste with more water, salt, or syrup.
Last
  1. Stir in the peanuts.
  2. Serve and enjoy!
Recipe Notes
  • A good substitute for the meat is tofu, tempeh, or shrimps.
  • Substitute bok choy with leek, bamboo shoots or shredded root vegetables.
Share this Recipe
 
 
 

Comments are closed.