kung pao

Well balanced Kung pao lotus root using famous Kung Pao sauce

Kung Pao Lotus Root

Lotus root

garlic

thumb ginger

peanuts

scallions

chili peppers

cooking oil

Sichuan peppercorns

tbsp. dark soy sauce

tbsp. light soy sauce

salt

vinegar

sugar

sesame oil

cornstarch

water

Peel the skins and then cut lotus root into 1cm thick pieces.

Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.

Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.

Place cooked lotus root pieces in and stir in stir-fry sauce.

Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.

Add toasted peanuts and give a big stir-fry to mix everything well.

Garnish chopped scallion white and serve with steamed rice.

One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.

Kung Pao Chicken

chicken legs

leek onion

Sichuan peppercorn

Chinese chili oil

soy sauce

tbsp. cooking wine

½ tbsp. dark soy sauce

ginger

onion

Prepare a small bowl; add all the seasonings for the sauce together.

If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.

Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, soy sauce, water, cooking wine and cornstarch.

Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.

Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well.&nbsp;

Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using).&nbsp; At last mix in fried peanuts.&nbsp; Transfer out immediately as long as everything is well combined.&nbsp;

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. 

Kung Pao Tofu

500 g firm tofu,

tsp light soy sauce

tsp dark soy sauce

tbsp light soy sauce

tp dark soy sauce

½ tbsp black vinegar

tsp doubanjiang

tbsp sugar

tbsp Shaoxing wine

tsp white pepper

tsp salt

garlic,

ginger, (about thumb size), cut into thin slices

tbsp ground Sichuan peppercorn

dry red chili,

(others)

red bell pepper

green bell pepper

cashew nuts

tsp sesame oil

scallion,

Combine ingredients in A, marinate for 2 hours....

Combine ingredients in A, marinate for 2 hours. Drained.

Combine ingredients in B.

Cut and prepare ingredients in C and E.

Pan-fry the tofu with some oil over medium...

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Saute the ginger, garlic, scallion, and the dry...

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Add the kung pao sauce. Add the bell...

Add the kung pao sauce.  Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Add the cashew nuts and sprinkle a tablespoon...

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

https://mediavine-res.cloudinary.com/video/upload/d4wukjyj0bdfzs33szq3.mp4

This Copycat Kung Pao Chicken Recipe is one of my all time favorite dinner recipes. It's filled with tender chicken and veggies in a slightly spicy sauce that rivals the popular restaurant chain!

Copycat Kung Pao Chicken

chicken

egg white (lightly beaten)

vegetable oil (divided)

tbsp Balsamic Vinegar (or Chinese Black Vinegar)

Chinese Shaoxing wine (or dry sherry)

tsp Tamari (or dark soy sauce)

hoisin sauce

zucchini (chopped)

red bell pepper (chopped)

onion (chopped)

chili peppers (I found mine in the dried herbs section)

green onion (white parts only (1/2 inch pieces))

tsp ginger (minced)

tsp garlic (minced)

tsp red pepper flakes (crushed)

peanuts (unsalted)

Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.

For the Chicken:

Combine the sauce ingredients in a bowl and whisk to combine, until sugar is dissolved. Set aside.

For the Sauce:

Add the remaining 1 tbsp vegetable oil to the wok and turn heat up to high. The wok should be really hot when you add in the veggies. Stir fry veggies for just 2 to 4 minutes, until slightly charred and glistening. Remove from wok and keep warm with the chicken.

Heat 1 tsp sesame oil in the wok over medium high heat. Toss in the dried chili peppers, green onion, ginger, garlic, crushed red pepper flakes and peanuts and cook until fragrant, about 1 minute.

Stir the sauce mixture again and immediately add it to the pan and bring to a small boil, then cook until the sauce thickens.

Finally, add the chicken and veggies back into the sauce and stir to coat. Enjoy!

For the Stir Fry Veggies:

Huli Huli Chicken Noodles - ready to eat in 15 minutes! No joke!!! SO easy to make with a few simple ingredients. Chicken, ramen noodles, brown sugar, soy sauce, ketchup, sherry, ginger, and garlic. Garnish with green onions. Great way to use up leftover chicken! Can add broccoli, green beans or asparagus. We ate this twice in one week. Everyone LOVES this easy noodle bowl!!

Huli Huli Chicken Noodles

1¼ lb raw chicken, cut into bite-sized pieces

Tbsp oil

brown sugar

Tbsp sherry

Tbsp ketchup

(3-oz) packages ramen noodles, any flavor

green onions, (sliced)

Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.

While noodles are cooking heat oil over medium-high heat in a large skillet. Add chicken and cook until starting to brown.

Add garlic, brown sugar, soy sauce, sherry, ginger, and ketchup to skillet. Stir. Reduce heat simmer for 5 minutes.

Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

This Kung Pao Cauliflower Recipe is a healthier alternative to the popular take out food, Kung Pao Chicken.  Ready in about 30 minutes and perfect appetizer or a side dish for all Asian food lovers.
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Kung Pao Cauliflower

rice wine

coconut sugar sugar

avocado oil (or any other vegetable oil)

red chiles,

ginger,

green onions, sliced thinly

cilantro leaves

Prep the rice wine mixture: In a large mixing bowl, whisk 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch.

Prep the sauce: In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside.

Heat 2 tablespoons of avocado oil in a wok or a large skillet over medium-high heat. Add the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes. Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a moment. No need to wash the wok/skillet.

Heat the remaining 2 tablespoons of avocado oil in the now-empty wok (or skillet), add in the red chiles and fry until lightly golden. This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan.

Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade. Saute, stirring constantly, for about 5 minutes or until lightly golden brown.

Pour the sauce over top and add the garlic, ginger, and green onions. Give it a toss and cook for one more minute.

Transfer to a serving platter and garnish with peanuts and cilantro. Serve immediately.

You would never miss the chicken with this dish! So flavorful and so tasty! Loved it!

I am not usually a big cauliflower fan, but this version has me sold! I can't wait to make it for dinner again!

I just made this and surprised how flavorful it was. Definitely much healthier than the way they serve at Chinese restaurants. I also liked that it wasn't cooked so much that the cauliflower lost its crunch.
I'll definitely make it again. Thanks.

https://content.jwplatform.com/videos/T6WeGZfo.mp4

Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!

Cauliflower Curry with Chickpeas and Peas 

Make this anytime for ridiculously good comfort food at home. This stir fry dish can be made with any of our ramen noodles and is the perfect thing for making when you&#39;re hangry or come back from a night out.&amp;nbsp;

Kung Pao Ramen Stir Fry

Mike's Mighty Good Cup

yellow bell pepper

extra firm tofu (cubed)

garlic gloves, chopped

onions

Chinese cooking vinegar

tbsp sweet soy sauce

tsp corn starch

chicken stock

Prep and cut all vegetables, garlic and tofu. Set Aside. To make sauce, add all ingredients under ‘sauce’. Set aside. Cook ramen noodles and drain. Set aside. On medium high heat, add oil, tofu and sweet soy sauce. Saute until tofu is evenly coated. Remove off pan and set aside. Wipe down pan and add oil. Saute garlic, onion, red chili flakes, red peppers, and tofu. Add cooked noodles and green onions. Cook for 1-2 minutes. Top with toasted sesame seeds.

Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.

Kung Pao Shrimp (Kung Pao Prawn)

300 g unshelled shrimp

tbsp. vegetable cooking oil

chili pepper

garlic (, chopped)

thumb root ginger, (chopped)

green pepper (,

scallion

tbsp. black vinegar

stock

ground pepper

Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch.&nbsp;

Mix all the ingredients for kung pao sauce in a small bowl.

Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.

Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.

Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

Skinny Slow Cooker Kung Pao Chicken

tsp black pepper

olive oil

red chili peppers

roasted cashews (or roasted peanuts)

zucchini

Tablespoons honey

garlic (minced)

red pepper chili flakes

2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.

Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.

Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)

In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.

Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)

About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.

Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).

Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

https://content.jwplatform.com/videos/dHKmLjNP.mp4

Skinny Slow Cooker Kung Pao Chicken is a delicious chicken coated in a sweet and spicy sauce with tender vegetables and crunchy cashews. Skip the takeout, this is so much healthier and better!

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg

Kung pao cauliflower & prawn stir-fry

cauliflower

vegetable oil

½ red chilli

raw king prawns

tbsp rice vinegar

spring onions

brown rice

Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.

Top 15 kung pao recipes from across the web

The most viewed kung pao recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kung Pao Lotus Root

Kung Pao Chicken

Kung Pao Tofu

Copycat Kung Pao Chicken

Huli Huli Chicken Noodles

Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Shrimp (Kung Pao Prawn)

Skinny Slow Cooker Kung Pao Chicken

Kung pao cauliflower & prawn stir-f...

Kung Pao Cauliflower

Easy Kung-Pao Chicken

Kung Pao shrimp (宫保虾仁)

Kung Pao Chicken

Top 15 kung pao recipes from across the web

The most viewed kung pao recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Lotus Root

Kung Pao Chicken

Kung Pao Tofu

Copycat Kung Pao Chicken

Huli Huli Chicken Noodles

Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Shrimp (Kung Pao Prawn)

Skinny Slow Cooker Kung Pao Chicken

Kung pao cauliflower & prawn stir-f...

Kung Pao Cauliflower

Easy Kung-Pao Chicken

Kung Pao shrimp (宫保虾仁)

Kung Pao Chicken

The most viewed kung pao recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine