Foodea Ready to eat Kung Pao Sauce is a delicious and versatile sauce that can be used to make a variety of dishes, including chicken, shrimp, tofu, and vegetables. It is typically made with soya sauce, vinegar, sugar, chili peppers, garlic, ginger, and peanuts. Kung Pao sauce has a sweet, sour, and spicy flavor, and it is a popular ingredient in Sichuan cuisine. Quantity – 1 kg
MADE FROM FOODEA KUNG PAO SAUCE
Ingredients for kung pao panner
Paneer: 200-250 gms, cubed
Vegetables:
1/2 red bell pepper, thinly sliced
1 medium onion, thinly sliced (optional)
1 handful chopped spring onions
Peanuts: 1/4 cup, roasted and roughly chopped
Foodea kung pao sauce
Aromatics:
1 tbsp vegetable oil
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
Dried chilies: 2-4, broken into small pieces (adjust based on spice preference)
Other:
Salt to taste
Foodea Black pepper (optional)
1-1/2 tbsp cornstarch
Method
Marinate the paneer: In a bowl, toss the cubed paneer with 1 tsp soy sauce, 1/2 tsp cornstarch, and a pinch of salt. Let it marinate for 15-20 minutes while you prepare the other ingredients. Take foodea kung pao sauce
Heat oil and fry paneer: Heat oil in a pan or wok over medium-high heat. Once hot, add the marinated paneer cubes and fry until golden brown on all sides. Remove from the pan and set aside on a plate lined with paper towels.
Aromatics and vegetables: In the same pan (with a little more oil if needed), add the ginger, garlic, and dried chilies. Saute for a minute until fragrant. Add the onions (if using) and bell peppers and cook for another 2-3 minutes until softened slightly.
Sauce time: Pour in the prepared sauce and bring it to a simmer. Let it cook for a minute or two until the sauce thickens slightly.
Assemble: Add the fried paneer cubes, peanuts, and chopped spring onions back to the pan. Toss gently to coat everything in the sauce. Season with salt and black pepper (if using) to taste.
Serve: Serve hot with steamed rice and enjoy your delicious Kung Pao Paneer!
