Kung Pao Salmon Stir-fry Recipe
Kung pao salmon stir-fry recipe is as famous as kung pao chicken, the tender and juicy salmon, along with aromatic peanuts, can really satisfy your stomach.
Prep time: 10 minutes
Cook time: 10 minutes
Utensils:
Wok, mixing bowl, serving plate.
Serves 2
Ingredients:
7 oz. / 200 g salmon.
1/2 cup peanuts
1 stalk scallion, cut into sections
1-2 tbsps. Szechuan peppercorns
1 tbsp. ground black pepper
1 tbsp. Chinese cooking wine, or dry sherry
5 tbsps. vegetable oil
Seasonings:
1 tbsp. rice vinegar
1 tbsp. light soy sauce
1 tbsp. sugar
1 tbsp. salt
1 tbsp. cornstarch
Directions:
1. Cut salmon into 1/4-1/2 inch cubes, combine with Chinese cooking wine and ground black pepper in a bowl, let them marinate for about 10 minutes.
2. Heat 5 tbsps. vegetable oil in a wok over high heat until shimmering on the bottom, but not yet smoking, deep fry peanuts over the lowest heat until cooked, do not over cooked. Then dry on kitchen papers and transfer to a plate.
3. Combine all the seasonings in a bowl for later use.
4. Saute the Szechuan peppercorns with the remaining oil in the wok, about 1 minute, do not over cook, then add salmon cubes, stir fry over medium high heat until color changes.
5. Add scallion sections and seasonings, stir fry over high heat for 30 seconds, or until the sauce thicken.
6. At last, put the peanuts back, stir briefly to mix everything together.
7. Dish out and serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 13 g |
| Total fat: 1.1 g |
| Carbohydrate: 0.1 g |
| Calories: 62 kcal |
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