HUNAN KUNG PAO
This recipe is similar to a famous food chain! Serve over thick noodles.
Provided by JANHAR64
Categories World Cuisine Recipes Asian Chinese
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
- Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
- Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 21.1 g, Cholesterol 228 mg, Fat 51.9 g, Fiber 5.4 g, Protein 59 g, SaturatedFat 8 g, Sodium 1736.3 mg, Sugar 6 g
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
PORTABELLA KUNG PAO
Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.
Provided by LoriInIndiana
Categories Vegetable
Time 40m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Whisk all ingredients for the sauce together except the cornstarch.
- Whisk in cornstarch until dissolved.
- Set aside.
- Prepare vegetables.
- Heat oil in a large skillet or wok over high heat.
- Add ginger, garlic, and pepper flakes.
- Stir fry 20-30 seconds.
- Add mushrooms and asparagus and stir fry 1 minute.
- Add water, cover, and steam 2 minutes.
- Uncover and stir in sauce mixture.
- Bring to a boil and cook 1 minute or until thickened.
- Add tomatoes and scallions.
- Garnish each serving with cashews.
- Serve immediately with sesame noodles.
Nutrition Facts : Calories 228.7, Fat 11.7, SaturatedFat 2.2, Sodium 1020.8, Carbohydrate 20.4, Fiber 4, Sugar 7.2, Protein 8.1
KUNG PAO PORK
Make and share this Kung Pao Pork recipe from Food.com.
Provided by DallasDiva22
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
- Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 285.7, Fat 16.1, SaturatedFat 3.2, Cholesterol 50.2, Sodium 1052.5, Carbohydrate 13.7, Fiber 1.5, Sugar 8, Protein 22
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