kung pao sauce

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,

cornstarch

water

(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 Kung Pao shrimp recipe is quick and easy to make with succulent shrimp stir fried with bell peppers, scallions, and peanuts in a savory, spicy sauce.

Kung Pao Shrimp Recipe

soy sauce

rice wine (or use dry sherry)

shrimp

Chinese black vinegar (or use balsamic vinegar)

hoisin sauce

sesame oil

honey

Sichuan peppercorns (black pepper

chili flakes

vegetable oil (or use sesame oil)

red bell pepper (chopped)

jalapeno peppers (chopped (optional,

scallions (chopped)

garlic (minced)

peanuts

Extra roasted peanuts, chopped scallions, spicy chili flakes

Marinate

In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the shrimp and toss to coat. Set aside.

MARINATE THE SHRIMP

Sauce

In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.

MAKE THE KUNG PAO SAUCE

Shrimp

Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the shrimp and stir fry 3-4 minutes, or until just cooked through. Remove shrimp to a plate and set aside.

Peppers

Return wok to high heat. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.

Garlic

Add the scallions and garlic. Stir fry for 1 minute.

Add Sauce

Add the kung pao sauce and peanuts, and stir. Cook, stirring, for 2 minutes.

Warm Shrimp

Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from heat.

Serve

Garnish and serve. Best served with cooked rice or noodles.

FOR THE KUNG PAO SHRIMP

Delicious shrimp stir fry dish tossed in a homemade Kung Pao sauce, combined with yummy veggies. Sooo much yummier AND healthier than Chinese takeout!

Kung Pao Shrimp

lbs shrimp

zucchini (cubed)

red bell peppers (sliced)

water chestnuts

red chiles

onions

ginger (or use 1/4 tsp ginger powder)

tbsp minced garlic

tbsp vegetable oil (or more if needed)

tbsp soy sauce/ light soy sauce

tsp rice vinegar

tsp corn starch

Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts. 

Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside.&nbsp;

Remove seeds from dried red chiles. 

Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.

Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.

Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.

Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.

Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so. 

Remove promptly. Serve with white or brown rice. Enjoy! :)

Thank you for sharing this incredible Kung Pao Shrimp recipe. It was delicious.

Everyone at my house enjoyed this! It was easy to make and such an amazing meal!

These were LEGIT! Thank you! I should have made a double batch because the whole family wanted more.

Oh my gosh this was sooo good. I love the flavor and that it's healthier than Chinese takeout!! Great recipe.

Made this for company last night. Followed recipe exactly but added a can of baby corn cobs. Was AMAZING. Will definitely make again. Thank you for a great recipe.

Wow, this tasted better than what I've had at restaurants! I usually get chicken king pao, but the shrimp is going to be my go to dish now. The sauce is easy to make too. This one is a keeper!

I made this for dinner last night and it was delicious! I can’t believe how quick and easy it was to make!! This will definitely be a regular in our house. I’m trying to have more veggie based meals and this one is perfect!

This was SO GOOD! Followed your recipe to the dot and am so excited because everyone loved it.

I just love your recipes. I just love this kung pao shrimp. You've made it so easy to make at home.

https://content.jwplatform.com/videos/Iao5MC7E.mp4

Easy and delicious Asian stir fry where shrimp, bell peppers, water chestnut, zucchinis and peanuts are sautéed in spicy, tangy and savory homemade Kung Pao Sauce.

This Quick and Easy Kung Pao Beef is a fast weeknight stir fry with tender sliced beef, a quick sweet-savory sauce, crunchy peppers, and peanuts or cashews. It’s packed with bold takeout-style flavor and ready in about 20 minutes, spice level totally customizable.

Kung Pao Beef Recipe

flank steak

Shaoxing wine (Mirin

olive oil

rice vinegar

brown sugar

beef broth

olive oil (divided)

chilies

Sichuan peppercorns (lightly crushed (optional))

ginger

scallions

red bell pepper (diced (larger dice))

cashews

rice (or noodles, sesame seeds, extra scallions)

In a bowl, toss beef with soy sauce, Shaoxing wine, cornstarch, and 1 tsp oil. Set aside while you prep everything else.

Whisk together all sauce ingredients until smooth. (The cornstarch should dissolve.)

Heat a large skillet or wok over high heat. Add 1 tbsp oil. Spread beef in a single layer and sear 1–2 minutes, flip/stir and cook another 1 minute until mostly cooked. Remove to a plate.

Add remaining 1 tbsp oil. Add dried chilies and Sichuan peppercorns; stir 20–30 seconds until fragrant (don’t burn). Add garlic, ginger, and scallion whites; stir 20–30 seconds.

Add bell pepper (if using). Stir-fry until crisp-tender.

Whisk sauce again (cornstarch settles), pour into pan, and stir until glossy and thickened—about 30–60 seconds. Add beef back in, toss to coat. Stir in peanuts and scallion greens for the last 30 seconds.

Top 4 kung pao sauce recipes from across the web

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Top Tags

Kung Pao Tofu

Kung Pao Shrimp Recipe

Kung Pao Shrimp

Kung Pao Beef Recipe

Top 4 kung pao sauce recipes from across the web

The most viewed kung pao sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Tofu

Kung Pao Shrimp Recipe

Kung Pao Shrimp

Kung Pao Beef Recipe

The most viewed kung pao sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine