Kung Pao
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Ingredients
You are free to adjust amounts and add or remove ingredients at your discretion.
Base
- Peanut oil & sesame oil (1:1 ratio)
- Meat of choice, thinly sliced
- 1 Large onion (chopped)
- 2 Red bell peppers (chopped)
- 1/2 C Peanuts (Planter's work great)
- 1.5 C Broccoli (add last)
- 2 Tbsp (6 cloves) Minced or diced garlic
Sauce
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 2 heaping Tbsp brown sugar
- 3.5 tsp chili garlic sauce
Thickener
- Corn starch & water (1:2 ratio)
Instructions
- Heat a little of the peanut and sesame oil in a wok.
- If your peanuts are raw, add peanuts now along with the rest of the oil. If your peanuts are roasted, hold them and rest of the oil out for now.
- Brown the meat.
- Sautee the onions and peanuts, followed by the bell peppers. And finally the broccoli (add this after the thickener for crunchier broccoli).
- Once everything is cooked, add the sauce. When thoroughly coated, add the thickener. Cook until thickened, adding the thickener a little at a time until you reach a desired consistency.