Kung Pao, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of meat, peanuts, vegetables, and chili peppers. Kung Pao sauce has a strong flavor that is sweet, sour, savory and with a signature tingle of heat from Sichuan pepper, however, you can simply make it with the chili flakes you have at home. I have given this recipe a sweet and spicy touch by adding some pineapple to the kung pao veggies and served it with simple prawn quinoa to enhance the flavor of the dish. You can add any veggies you have in your kitchen that you are looking forward to finishing off. I have done the same too 🙂
Calories – 350c
Prep Time – 5 minutes
Cook Time – 12 minutes
Serves – 2
1 and a1/2 cup Quinoa
3 Pineapple slices, cut into medium size pieces (canned or fresh)
2 Garlic cloves and a small piece of Ginger
Handful Brussel Sprouts
Handful Snow Peas
3 Cherry Tomatoes (halved)
4 Button Mushrooms (halved)
1 Onion (medium size cubes)
1 and 1/2tbsp Peanuts
1 Veg/Chicken stock cube (optional)
1tbsp Corn Flour (for water starch)
2 Red or Green Chilies
Seasoning (salt, black pepper, chili flakes, soy sauce, vinegar, chili sauce, or ketchup)
Garnish (spring onion and white and/or black sesame seeds, optional)
- Quinoa: Roast the measured quinoa for about a minute and then cook in 2 cups of water as per instruction on the packet with a pinch of salt and a dash of oil. Add the prawns just at the end in the last 3 minutes of cooking the quinoa and mix well.
- Kung Pao: Heat 2tbsp oil, add 2 cloves of chopped garlic and ginger, add onions and cook until fragrant. Add chopped green/red chilis. Add salt to taste (note: store bought stock cubes already have salt in it), 1/2tbsp black pepper, 1/2tbsp chili flakes, 1/2tbsp chili sauce or ketchup, 2tbsp soy sauce, 1tbsp vinegar, 1tbsp honey, add all the veggies and pineapple. Mix all well.
- Add 200ml water with the stock cube and cook for about 7-8 minutes or until the vegetable are tender and crunchy. Add water starch (1tbsp corn flour mixed with 4tbsp of water). Add peanuts when the sauce begins to thicken. Garnish with a lot of spring onions and white sesame seeds.
Serve the dish with lots of green salad on the side. This is a very easy and speedy recipe for Kung pao suite best for the entire family because of its tangy, spicy, and sweet taste. Please do let me know if you like this recipe and share more ideas with me via contact me on the homepage.