Blu's Kung Pao Recipe
Stir fry Diced Chicken or Shrimp with Bell Pepper, Dry chili, Onion, Cashew, Green onion with Blu's Specialty Kung pao Sauce.
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Ingredients
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Protein
Vegetables
Nuts
Sauce
Others
Method
Preparation
- 1
Prepare the Sauce
In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar. Stir until the cornstarch is fully dissolved and set aside.
- 2
Prepare the Ingredients
Dice the chicken or shrimp, bell pepper, and onion. Slice the green onions and set them aside. Measure out the dry chili peppers and cashews.
Cooking
- 3
Stir Fry
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken or shrimp and stir-fry until cooked through, about 5-7 minutes.
- 4
- 5
Mix in Cashews and Sauce
Add the cashews to the skillet and pour the prepared Kung Pao sauce over the mixture. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.
- 6
Garnish and Serve
Remove from heat, garnish with sliced green onions, and serve hot with rice or noodles.