What Is Kung Po Sauce?


Kung po sauce is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. During the Cultural Revolution the dish was labelled as politically incorrect because of its association with Ding Baozhen. It starts off with fresh, moist, cashew nuts or unroasted peanuts. These are frequently used instead of their pre-roasted versions. The peanuts or cashew nuts are put into the hot oil on the bottom of the wok first, and then deep fried until golden brown before the other ingredients are added.
Q&A Related to "What Is Kung Po Sauce"
Master Shifu, who is Po's master, is a Red Panda! How about that!
The spelling.
Chiles & Sichuan peppercorns are flash fried. Then chicken is stir fried & vegetables, along with peanuts are added. Shaoxing wine used to enhance flavor. report this answer
naw, hes flufffy! :)
About -  Privacy -  Your Cookie Choices  -  Careers -  About P.G. Wodehouse -  Help -  Feedback  -  Sitemap  © 2014 IAC Search & Media