A classic dish from China’s Sichuan province, Kung Pao is everything you could want in a stir-fry…a little bit of spice, a dash of sweet and a whole lot of yum!
KUNG PAO SAUCE
WHOLE DRIED CHILLIES
2 tbsp vegetable oil
450g (1lb) chicken, pork, beef or turkey, cut into ½” cubes or wholepeeled shrimp
1 red pepper/capsicum, seeded and diced
¼ cup sliced spring onion (scallions)
Heat 1 tbsp oil in a large skillet or wok over high heat. Add DRIED CHILLIES and stir-fry for 30 seconds. Add meat or seafood and stir-fry until just cooked through. Transfer to a plate and set aside for step 4.
Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 4.
Heat the remaining 1 tbsp oil in the same skillet or wok over high heat. Add PEANUTS, red pepper and baby corn and stir-fry for a minute.
Now add your meat or seafood back into the pan along with that tasty KUNG PAO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced spring onion. Time to chow down! Enjoy!
If you like it mild, keep the dried chillies whole or leave them out. If you like it hot, chop up the dried chillies before you add them.