Kung Pao
350g meat - bite size pieces
40g cashew nuts
4 spring onions - diced
3cm root ginger - diced
2 cloves garlic - mashed
0.5 red chili - diced
1 red onion - roughly chopped
1 red pepper - roughly chopped
broccoli
chinese cooking wine
white wine vinegar
soy sauce
sugar
40g cashew nuts
4 spring onions - diced
3cm root ginger - diced
2 cloves garlic - mashed
0.5 red chili - diced
1 red onion - roughly chopped
1 red pepper - roughly chopped
broccoli
chinese cooking wine
white wine vinegar
soy sauce
sugar
Marinate meat in salt and a splash of cooking wine.
Heat wok until smoking, add a splash of oil and fry meat until golden.
Add cashew nuts and fry until golden.
Add garlic, ginger, chillies, spring onion.
Add onion, red pepper and broccoli.
Add splashes of soy sauce, cooking wine, vinegar, and a sprinkle of sugar.
Heat wok until smoking, add a splash of oil and fry meat until golden.
Add cashew nuts and fry until golden.
Add garlic, ginger, chillies, spring onion.
Add onion, red pepper and broccoli.
Add splashes of soy sauce, cooking wine, vinegar, and a sprinkle of sugar.