Preparation and Usage
3 Simple steps Heat spices Add fresh ingredients and base sauce Stir in main sauce and simmer Spicy kung pao recipe Bits to buy: 275g Skinless, boneless, chicken, seafood or vegetables 1/2 Red pepper (chunky dice) 1/2 Medium onion (chunky dice) 2 Spring onions (chunky dice) 25g Peanuts (optional) From your cupboard: 1 tbsp vegetable or olive oil For step-by-step cooking instructions and tailor-to-taste tips, see the inside of this sleeve. Preparation: Cut the meat, vegetables or prawns into generous pieces. If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if you left the spices whole, remove them with a spoon before serving. 1. Heat 1 tbsp of oil in a small pan, add the spices and cook for 20 seconds then add, diced onion, and cook till soft. 2. Add the chicken, seafood or vegetables, and brown lightly before adding base sauce. Simmer for 2-3 minutes. 3. Add diced peppers and cook till soft and till the protein is cooked through. Then stir in the main sauce and simmer for another 2-3 minutes. Serves 2-3 with pineapple fried rice, noodles or Asian greens. As appliances may vary, these are guidelines only. Tailor to Taste Use these handy tips to customise your dish: - Add a handful of diced fresh chilli to really add a kick. - Add base sauce to diced chicken and leave aside for 5 minutes to marinade before cooking to lock in flavour. - Add diced celery and green peppers for a change.
Origin Information
- Country of Origin: India
- Packed In: India
