Seafood is a good option when I get bored with beef or chicken. I am glad that I find frozen mixed seafood on my freezer. As a result, I cook Kung Pao Seafood for our lunch.
Here, I will share the recipe with you and maybe give you some ideas.
Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)
Source : about.com modified by me
What you need:
1,5 cup mixed seafood
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce, I substituted with regular soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar, I substituted with brown sugar
8 small dried red chili peppers or red pepper flakes - optional
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1/2 cup peanuts or cashews
a few drops sesame oil, optional
white pepper
How to make it:
Start with combining the marinade ingredients, adding the cornstarch last. Marinate the mixed seafood for 10 minutes.
While the seafood is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the seafood cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Preparation : 10 minutes
Cooking : 20 minutes
Serves : 2 serves
