Chinese Sichuan
Gong Bao
Picture this: Panda Express Kung Pao, crafted with genuine flavors and boasting several advantages. Â Â
You Are In Control
Firstly, you’re in the know about every ingredient, steering clear of artificial flavor enhancers. Secondly, customize the dish by picking your preferred vegetables or experimenting with new combinations. Thirdly, take command of the spice level to suit your palate. Lastly, select the protein that fits your preferences. Whether paired with noodles, rice, or both, it’s a flavorful adventure awaiting your culinary exploration!Â
Spice Blend
Garlic, ginger, Sichuan pepper, mild chili pepper
Gong Bao Ingredients at a Glance
Here are the essential ingredients at a glance for enhancing the flavor of your chosen protein. The necessary seasonings range from 1 tablespoon of dry sherry or cooking wine to 3 tablespoons of soy sauce (alternative options available). Include two types of vegetables and green onions for added freshness. While peanuts are recommended, you can also substitute them with cashews for a delightful twist.
Sichuan Gong Bao
"Gong Bao" is a classic, spicy dish originating in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the Westernized version, also known as Kung Pao, its signature spice is Sichuan peppercorn. Don't be surprised; this pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired level of heat.
Ingredients
Protein
- 1.25 lbs chicken breast or tenders [1] cut into 0.5-inch chunks
Fresh Produce, cut into 0.5-inch pieces
- 1 small red bell pepper [2]
- 1 small zucchini [2]
- 6 green onions Keep the chopped green part separate for later.
Dry Packaged Goods/Staples
- 2-3 tbsp sugar [3] for sauce
- 3 tbsp corn- or potato starch 1 tbsp for sauce, 2 tbsp for chicken
Liquid Packaged Goods/Staples
- 1 tbsp dry sherry or cooking wine [4] for marinade
- 3 tbsp soy sauce [5] 2 for marinade, 1 for sauce
- 0.25 cup chicken broth or stock for sauce
- 3 tbsp vinegar for sauce
- oil 2 tsp for sauce, 2 tbsp for frying
Optional
- 1 chili pepper finely chopped
- 0.5 cup peanuts or cashews roasted recommended
- salt & pepper
Gong Bao Culinary Spice Kit
- Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper
Suggested Sides
- cooked or steamed rice
- long noodles
Instructions
CONTAINER - Soy-Sherry Marinade
- In a CONTAINER, mix 2 tbsp soy sauce and 1 tbsp sherry.
- Add chicken and mix well. Cover.
- Keep in the fridge overnight. Stir halfway.
CUP - Mix the Sauce
- In a CUP, mix 2 tbsp sugar, Gong Bao spices, 1 tbsp starch, 1 tbsp soy sauce, 3Â tbsp vinegar, 0.25 cup broth, and 2 tsp oil.
- Optionally, add more sugar and/or chili peppers to your taste. Set aside.
PAN - Fry Chicken
- In a large PAN, heat 2 tbsp oil over high heat until right before smoking.
- Mix chicken with 2 tbsp starch.
- Add it to the PAN and stir-fry until it's slightly brown.
PAN - Fry Vegetables
- Reduce heat to medium.
- Add vegetables. Fry until all ingredients are tender.
PAN - Thicken Sauce
- Stir the sauce well and add it to the PAN.
- Stir and toss until the sauce thickens.
- Lastly, stir in the nuts (optional).
Serve
- Serve with your preferred side and sprinkle with the green parts of the onions.
- Enjoy!
Notes
[1] Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
[2] Substitute bell peppers and/ or zucchini with bok choy, green beans, sugar snap peas, bamboo shoots, green asparagus, small broccoli florets, cauliflower rice, or shredded root vegetables. Substitute green onions with leek.
[3] Substitute sugar with agave syrup, honey, or your preferred sweetener.
[4] Substitute with dry wine or lager beer. Or use 1 tbsp apple juice with a few drops of white vinegar.
[5] For alternatives, visit our blog.
Nutrition
Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g
