KUNG PAO SHRIMP
The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.
Provided by Genevieve Ko
Categories weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
- Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
- Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
- Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.
More about "10 minute kung pao vegetables recipes"
KUNG PAO VEGETABLES - OH MY VEGGIES!
Web Feb 26, 2014 Servings: 4 servings Calories: 333kcal Author: Oh My Veggies Ingredients 2 tablespoons tamari or soy sauce + 2 teaspoons …
From ohmyveggies.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 333 per serving
From ohmyveggies.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 333 per serving
- Whisk together 2 tablespoons of tamari, mirin, and 1 1/2 teaspoons of corn starch in a small bowl. Put the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce mixture over them. Toss to coat and let the veggies marinate at room temperature for 10 minutes.
- While the veggies are marinating, whisk together the vinegar, hoisin sauce, sesame oil, sugar, and remaining tamari and cornstarch in a small bowl. Set aside.
- Heat a wok or large skillet over medium-high heat. Swirl to coat with grapeseed oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the oil is fragrant and the pepper flakes are beginning to darken. Add the tempeh and veggie mixture to the wok and cook for about 5 minutes, or until the eggplant and zucchini is tender.
- Add the white parts of the green onion, garlic, and ginger to the wok and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts and cook for another minute. Remove from heat. Serve over rice or quinoa and garnish with the remaining green onions.
15 MINUTE KUNG PAO CHICKEN WITH VEGETABLES - DON'T …
Web Jan 28, 2021 Cook Time: 10 mins Total Time: 15 minutes Yield: Serves 4 1 x Category: Main meals Method: Saute Cuisine: Chinese Ingredients …
From dontwastethecrumbs.com
5/5 (2)Calories 781 per servingCategory Main Meals
From dontwastethecrumbs.com
5/5 (2)Calories 781 per servingCategory Main Meals
KUNG PAO RECIPE, HOW TO MAKE KUNG PAO VEGETABLES | VEG …
Web Jun 14, 2017 1 medium to bell pepper (capsicum) - thinly sliced 2 teaspoons finely chopped celery 2 teaspoons soy sauce ½ teaspoon …
From vegrecipesofindia.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 180 per serving
From vegrecipesofindia.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 180 per serving
10-MINUTE KUNG PAO VEGETABLES (VEGAN) - WOW, IT'S …
Web May 23, 2020 10-Minute Kung Pao Vegetables This easy Kung Pao vegetable recipe is so delicious and flavorful! It cooks up in just 10 …
From wowitsveggie.com
4.3/5 (8)Category Vegan EntreesCuisine Asian-InspiredTotal Time 10 mins
From wowitsveggie.com
4.3/5 (8)Category Vegan EntreesCuisine Asian-InspiredTotal Time 10 mins
KUNG PAO CHICKEN - ONCE UPON A CHEF
Web Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt. Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and …
From onceuponachef.com
From onceuponachef.com
KUNG PAO TOFU WITH VEGETABLES RECIPE - ARCHANA'S …
Web Give the Kung Pao with Tofu and Vegetables a quick boil and turn off the heat. For the Fried Rice, heat oil in a pan; add the ginger, spring onion, beans, carrots, green bell peppers and salt. Sauté on high heat for 3 to 4 …
From archanaskitchen.com
From archanaskitchen.com
20-MINUTE KUNG PAO TOFU WITH EGGPLANT | MY DARLING …
Web Jan 15, 2020 Kung Pao Sauce ⅓ cup vegetable broth ¼ cup soy sauce 2 tablespoon mirin 1 inch fresh ginger, grated 2 cloves garlic, minced 1 tbsp. maple syrup 1 ½ tsp. cornstarch Vegetables 3 tbsp. sesame oil, divided …
From mydarlingvegan.com
From mydarlingvegan.com
EASY KUNG PAO CHICKEN - FIT FOODIE FINDS
Web Feb 21, 2021 Once green beans are partially cooked, add chicken back in and mix. Place the lid on the skillet and let steam for 2-3 minutes. You can add a tablespoon or two of water to help this process if needed. …
From fitfoodiefinds.com
From fitfoodiefinds.com
KUNG PAO CHICKEN - DINNER AT THE ZOO
Web Aug 25, 2019 Instructions. Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. …
From dinneratthezoo.com
From dinneratthezoo.com
KUNG PAO BEEF - DINNER AT THE ZOO
Web Dec 30, 2020 Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. …
From dinneratthezoo.com
From dinneratthezoo.com
WHAT IS KUNG PAO CHICKEN? - FOOD NETWORK
Web The building blocks of kung pao chicken are chunks of boneless chicken, chili peppers, and peanuts. A bit of soy sauce adds a necessary punch of salinity and scallions give it a …
From foodnetwork.com
From foodnetwork.com
KUNG PAO PASTRAMI (A MISSION CHINESE RECIPE) - OMNIVORE'S …
Web Jul 11, 2017 Add the cooked potato. Stir for a minute, or until the potatoes are cooked but still crunchy. Add the chili flakes/crisp, soy sauce and stock. Bring to a boil. Add back the …
From omnivorescookbook.com
From omnivorescookbook.com
KUNG PAO CHICKEN - NINJA TEST KITCHEN
Web Add onion, bell pepper, garlic, ginger, and chiles to the pot. Cook for 2 minutes, stirring occasionally. Step 4. Add rice and stock and stir quickly to combine. Step 5. Assemble …
From ninjatestkitchen.com
From ninjatestkitchen.com
REAL-DEAL KUNG PAO CHICKEN - OMNIVORE'S COOKBOOK
Web Aug 13, 2016 Swirl the wok and let oil coat the bottom of the wok. When the oil just starts to smoke, spread chicken in a layer and cook for 20 to 30 seconds without moving it. …
From omnivorescookbook.com
From omnivorescookbook.com
KUNG PAO VEGETABLES | HAIKU
Web Cook in the oven for 45 minutes to 1 hour while stirring them delicately each 8 to 10 minutes, until golden and crispy. Remove from the oven and let cool. Meanwhile, bring …
From haikucuisine.com
From haikucuisine.com
KUNG PAO TOFU (VEGAN/VEGETARIAN!) - THE WOKS OF LIFE
Web Feb 2, 2019 Set the tofu aside. Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 …
From thewoksoflife.com
From thewoksoflife.com
KUNG PAO CHICKEN: AN AUTHENTIC CHINESE RECIPE - THE WOKS OF LIFE
Web May 13, 2019 Sear the chicken, remove from the wok to a bowl, and set aside. Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan …
From thewoksoflife.com
From thewoksoflife.com
HOMEMADE KUNG PAO SAUCE RECIPE - I HEART NAPTIME
Web Jan 11, 2023 In just 5 minutes, this delicious homemade kung pao sauce is ready to use in your favorite stir fry! Whisk: Grab a small bowl or pot and whisk together the soy …
From iheartnaptime.net
From iheartnaptime.net
KUNG PAO CAULIFLOWER - PACIFIC SPICE COMPANY
Web Jan 12, 2023 In a wok, add 1 tablespoon safflower oil, white part of the scallions, bell pepper, and PSC Chiles de Árbol. Stir for 1 minute. Add sauce and stir for 2-3 more …
From pacificspice.com
From pacificspice.com
KUNG PAO TOFU - SKINNYTASTE
Web Feb 20, 2020 Carefully add the tofu (the oil may splatter). Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides. Transfer to a plate. Add remaining …
From skinnytaste.com
From skinnytaste.com
KUNG PAO BEEF - RASA MALAYSIA
Web Apr 22, 2022 10 ounces (285 g) beef tenderloin, sliced 3 tablespoons roasted peanuts 6-8 dried red chilies, seeded halved 3 tablespoons vegetable oil 5 slices peeled fresh ginger …
From rasamalaysia.com
From rasamalaysia.com
SIMPLE VEGETABLE STIR-FRY RECIPE - MOMTASTIC.COM
Web Nov 8, 2013 November 8, 2013. By Kelsey Banfield. This Simple Vegetable Stir-Fry recipe goes a long way in our house. I love making this dish up and serving it over rice for an …
From momtastic.com
From momtastic.com
KUNG PAO CHICKEN (BETTER THAN TAKEOUT!) - AVERIE COOKS
Web Dec 9, 2022 Whisk to combine. Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will …
From averiecooks.com
From averiecooks.com
You'll also love