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the best kung pao recipe.

Kung Pao Paneer | Kung Pao Veg Recipe

Safiya
5 from 7 votes
Crispy on the outside and soft on the inside Paneer coated with slightly sweet and spicy kung pao sauce and crunchy peanuts are the star of this recipe. Delicious meal ready in under 30 minutes for busy weekday dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Chinese, Indian
Calories: 444
Ingredients Method Nutrition

Ingredients
  

For Paneer
  • 14 oz Paneer, cut into small cubes , (400 grams)
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt , or to taste
  • ½ teaspoon black pepper powder
For Kung Pao Stir Fry
  • 1 large bell pepper , cut into ½ inch dice
  • 3 green onions, cut into 1 inch pieces , (spring onion)
  • 1 inch minced fresh ginger
  • 3 small minced garlic cloves
  • ½ cup toasted peanuts , see note for toasting the raw peanuts
  • 6 Szechuan whole red chilies , or chilies like Arbol or Indian whole red
  • 2 Szechuan whole red chilies broken into pieces or chopped
  • ⅓ cup oil
For Kung Pao Sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon white vinegar , optional
  • ½ cup broth or water
  • 1 cube Maggie , optional
  • 2 tablespoons coconut palm sugar , use less sugar if using regular or fine cane sugar because coconut sugar is not as sweet compared to regular sugar.

Method
 

Prepare for Kung Pao Sauce
  1. Combine broth(stock), light and dark soy sauce, vinegar, sugar, cornstarch, and in a small bowl and whisk together until well combined. Set the mixture aside.
Stir Fry
  1. Coat cubed paneer with 1 tablespoon cornstarch, salt, and pepper in a medium bowl. Set it aside. 
  2. Heat ½ cup oil in a large Wok on high heat. Add peanuts and red whole chilies. Stir fry for 30 seconds while stirring continuously. Remove the peanuts and chilies and set them aside.
  3. Fry paneer in the same oil in three small batches. Shake off excess cornstarch and fry until golden brown and crispy. Remove the paneer on a plate and set it aside.
  4. Turn the heat down to medium-high. In the same oil add minced garlic, ginger, and broken dried chiles and stir until fragrant, about 30 seconds.
  5. Add green onion and bell peppers. Stir for about 1 minute. Move the spatula continuously. Now add peanuts and whole red chilies. Stir for about 20 seconds.
  6. Stir sauce mixture and add to the wok. Cook until sauce thickens up. Add fried paneer to the wok and start to coat it with sauce.
  7. Turn the heat off. Garnish with more green onions, thinly sliced.

Nutrition

Serving: 6gCalories: 444kcalCarbohydrates: 8.7gProtein: 18.4gFat: 37.3gSaturated Fat: 14.3gCholesterol: 71mgSodium: 241mgPotassium: 202mgFiber: 1.5gSugar: 2.9gCalcium: 373mgIron: 3mg
Disclaimer

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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