KUNG PAO BEEF RECIPE - CHINESE.FOOD.COM
Spicy Chinese beef with the crunch of peanuts. Serve with rice. Sometimes I like to make this with part beef, part chicken and part shrimp. Put the shrimp in near the end as they don't take long to cook if you'd like to try this.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Slice beef diagonally, across the grain, into thin slices.
- Combine beef, salt, egg white, and cornstarch.
- Toss together until well mixed and set aside.
- Stir together all ingredients for the sauce in a small bowl and set aside.
- Add two tbsp oil to the wok and stir-fry beef until just browned.
- Remove from wok.
- Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
- Remove all from wok and place with the beef.
- Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
- Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
- Add beef and peanut/pepper mixture back into wok and stir to blend.
- Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
- Serve with steamed rice.
Nutrition Facts : Calories 653, FatContent 44.3, SaturatedFatContent 10.5, CholesterolContent 69.7, SodiumContent 1183.3, CarbohydrateContent 18.8, FiberContent 4.1, SugarContent 5.2, ProteinContent 46
GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.
Provided by Julia Moskin
Total Time 40 minutes
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
- Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
- In a small bowl, combine the sauce ingredients.
- Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
- Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
- Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 28 grams, CarbohydrateContent 19 grams, FatContent 36 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 6 grams, SodiumContent 533 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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KUNG PAO BEEF RECIPE - CHINESE.FOOD.COM
Spicy Chinese beef with the crunch of peanuts. Serve with rice. Sometimes I like to make this with part beef, part chicken and part shrimp. Put the shrimp in near the end as they don't take long to cook if you'd like to try this.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 653 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 653 per serving
- Serve with steamed rice.
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If you are looking to try the authentic Chinese Sichuan Kung Pao Chicken recipe, this is the recipe you wanna try. Complex and delicate spicy chicken with a light numbing sensation!
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Reviews 5
Total Time 50 minutes
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