Ingredients with Measurements:
- 1 lb carp fillet, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp vegetable oil
- 1/2 cup dried red chili peppers
- 1/2 cup roasted peanuts
- 1/2 cup fried shallots
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, chopped
- 1 tbsp Sichuan peppercorns
- 1 tbsp sugar
- 1 tbsp vinegar
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a bowl, mix together cornstarch, soy sauce, and Shaoxing wine. Add carp pieces and toss to coat.
2. Heat vegetable oil in a wok or large skillet over high heat. Add carp pieces and stir-fry until browned and cooked through, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. In the same wok or skillet, add dried red chili peppers, Sichuan peppercorns, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
4. Add green onions, roasted peanuts, and fried shallots. Stir-fry for another minute.
5. Add sugar, vinegar, and chicken broth. Stir to combine.
6. Return the carp pieces to the wok or skillet and stir-fry for another minute until everything is well combined.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 21g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Carp can be substituted with any firm white fish such as tilapia or cod.
- Fried shallots can be substituted with crispy fried onions.
Variations:
- Add diced bell peppers or sliced carrots for extra crunch and color.
- Substitute peanuts with cashews or almonds.
- Use chicken or tofu instead of fish.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to prevent sticking.
- Use a slotted spoon to remove the fish from the wok or skillet to prevent excess oil from getting into the sauce.
- Adjust the amount of dried red chili peppers to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a light and refreshing cucumber salad or stir-fried bok choy.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or egg drop soup.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth to thin it out. If it's too thin, simmer for a few more minutes to reduce.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Kung Pao is a classic Sichuan dish that originated in the Qing Dynasty. It's named after a governor named Ding Baozhen who loved spicy food.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice.
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Region: Chinese