Kung Pao

Cuisine Chinese
Servings 3


Shopping List

  • 1 bunch green onions sliced
  • 10 oz bok choy thinly sliced
  • 0.25 cup peanuts roasted, unsalted
  • rice wine or dry sherry
  • 0.25 lb long noodles e.g. Chinese

You might have

  • tamari or soy sauce
  • vinegar rice or balsamic
  • agave syrup or sugar
  • flour or potato starch
  • oil e.g. sesame
  • salt & pepper

Kung Pao Culinary Spice Kit

  • Pouch [1] Garlic, ginger, Sichuan pepper (don’t use during pregnancy)
  • Pouch [2] Red chili pepper flakes



  • In a BOWL, mix 1.5 tbsp tamari, 1 tbsp rice wine, 1 tbsp flour, and 1 tsp oil.
  • Add the meat cubes, miss to coat the meat well and let rest for 30 minutes.


  • Prepare noodles according to package instructions.


  • 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.
  • Set aside.


  • In a large PAN, heat 2 tbsp oil over high heat, right before smoking.
  • Add Kung Pao Spices [2] to taste. Fry 30 seconds.
  • Add meat. Stir-fry until slightly brown.
  • Add vegetables. Stir-fry for 2-5 minutes until they are fragrant and the meat is cooked.
  • Add noodles and sauce. Stir and toss, until the sauce becomes thick.


  • Adjust sauce to your taste with more water, salt, or syrup.


  • Stir in the peanuts.
  • Serve and enjoy!


  • A good substitute for the meat is tofu, tempeh, or shrimps.
  • Substitute bok choy with leek, bamboo shoots or shredded root vegetables.