This one is a healthier (less greasy) version of a Chinese takeout classic. Kung Pao is a (generally) spicy dish of diced ingredients…usually onions, celery, carrots, peanuts, and a protein…all stir-fried together and served with white rice.
We used tofu for ours, but it works very well with shrimp, chicken, and even beef. We also supplemented our red pepper flakes with some Sriracha to give the dish an extra kick…but you can decide how spicy you like yours and adjust your ingredients accordingly!
Time: 25 Minutes
- Your protein of choice. We are using Tofu in our pictures.
- Red Pepper Flakes
- Rice Vinegar
- Soy Sauce
- Peanut Oil
- Optional: Corn Starch
- Optional: Sriracha
- Dice all of your vegetables and set aside.
- Prep your protein:
- If using Tofu, pat it with paper towels to try to remove as much moisture as possible. This takes a lot of paper towels.
- If using Beef or Chicken, dice into small cubes.
- If using shrimp, you’ve got nothing extra to do.
- Heat up some peanut oil in a large wok or pan (we’re using stainless steel), and when it’s hot, add your protein to get a good sear (unless you’re using shrimp, in which case, you will add that later).
- Add your vegetables, and pour in some rice vinegar and soy sauce…and then add in your red pepper flakes and/or sriracha.
- Stir and sautee until your veggies start to caramelize and become soft.
- By this point, your protein should be cooked…if you’re using shrimp, add it now. Add your peanuts to the mix, and stir it all around too.
- If you like your Kung Pao saucy, stir some corn starch and warm water together in a cup, and pour it into your pan with a little more soy sauce, rice vinegar, and water. Sautee until the liquid thickens a bit into a sauce.
- Plate, devour, and enjoy!