KUNG PAO SHRIMP
Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
- Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
- Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
- Serve immediately with steamed rice.
KUNG PAO CHICKEN (THE BEST RECIPE!)
Kung Pao Chicken is a Chinese takeout loaded with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 17
Steps:
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 360 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 29 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 872 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SOUTHWESTERN KUNG PAO
Make and share this Southwestern Kung Pao recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Dice chicken breast into small bite-sized chunks.
- Divide into two Ziploc bags or bowls for marinating.
- Dice the pork into similar size pieces, divide, and add to containers with chicken.
- To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
- Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
- Heat slowly.
- Heat 1 T sesame oil in a wok or large sauté pan on high heat.
- Add chicken and pork from both containers and cook until meat is cooked.
- Add diced red bell pepper, cook until tender.
- Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
- Add cornstarch mixture.
- Stir in thoroughly.
- Serve mixture on tortillas.
Nutrition Facts : Calories 478.1, Fat 24, SaturatedFat 4.6, Cholesterol 80.1, Sodium 454.1, Carbohydrate 31.1, Fiber 7.8, Sugar 6.5, Protein 37.1
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