What Is Hunan Kung Pao Beef
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11/08/2011
Best Kung Pao recipe I've tried--tastes just like PF Changs. WARNING: DO NOT use 16 red chili peppers unless you have dead taste buds. We used 4 and our mouths were on fire. 2 is a good amount to use.
11/16/2010
So I tried this recipe last night. I omitted the shrimp, peppers and the optional peppercorns, because seriously where do you find them? Anyway I used frozen snap peas and frozen regular peas and cut up some carrots - you could use any veg really. It's more about the sauce/flavor. And The only chiles I could find were the big ones (recipe calls for 16 dried red chile peppers, cut in half) 16? That seemed crazy to me. So I simply cut up a big chile and removed the seeds. This part I will adjust because I like it spicy, and this was on the mild side. I served it with minute Jasmine rice. And it was really good! Can't wait for leftovers :)
09/20/2011
This was amazing! The only problem was the shrimp was a little over-cooked. Next time I won't cook the shrimp with the chicken at the beginning, I'll just add it after I put the veggies in the wok.
10/21/2011
I followed the recipe exactly. It tasted like soy sauce and the heat from the peppers, which was disappointing. I like spicy food but not if there's no other flavor other than "hot". I'd grind the peppercorns, too. No one liked crunching into them and they were hard to avoid.
08/30/2011
Great flavor! I left out the shrimp and used 2 chicken breasts & doubled the sauce and added veggies I had on hand. (mushrooms, onions, green peppers, celery, shredded carrot, and green beans.) I added some sweet chili sauce in place of the red chili peppers. I have at least 6 servings of this dish (and I was trying to cook for 2.) I served this over rice and it was a hit! Looking forward to leftovers. Thanks !
11/01/2010
Very good, easy. I added an onion, 3 carrots, and 4 celery stalks. Piece of cake, love the sesame oil!
02/07/2010
Absolutely fabulous recipe! Almost tastes like the real thing. I make one spicy for me and DH and one not spicy for the kids and they all love it!
11/06/2010
This was very tasty, and you can customize the ingredients. I used all shrimp instead of chicken, and added celery and eggplant. I also didn't have peanuts so I used cashews. I don't know what "rice wine" is so I used rice wine vinegar. Delicious.
08/24/2011
This is one of the best restaurant style Kung Pao's I've ever had! It was made even better with fresh peppers from my garden. I only made one substitution, using peanut oil instead of vegetable oil.
09/04/2012
Really good...I made 2 changes, I used 1 Tbl chili paste in place of the chilis and didn't use the peppercorns...that made it excellent!
02/27/2011
Wow! Excellent dish! We followed the recipe as is and served it over udon noodles which turned out awesome! I can not wait to make it again as it was so full of flavour and easy to make!
09/19/2011
Great and easy recipe! I think you could cut the oil in half to reduce calories, which I will try next time. I left the chile peppers out because it was for my kids but it still turned out great without it. My husband loved it, highly recommended!
05/16/2010
This had to be the best Asian dishes I have ever made. A lot of my guests were asking me for the recipe so they can make it.
08/05/2010
Loved it! Had just the right amount of heat to it. We ate it over white rice since it was a quicky lunch. I would proudly serve this to my guest, therefore it rates 5 stars. Thanks for a great recipe. I intent to make again and again.
06/25/2013
I only rate after making a recipe to the T per the instructions of the submitter. I gave it 5 stars as is, and the only adjustments I would make are to cut back on the oil just a bit, and thicken the sauce with cornstarch mixed with water, so it coats the meal a bit more. This was delicious over some noodles tossed in sesame oil. I'll be making this again.
11/13/2011
Love this recipe! Mine turned out spectacular! The 16 dried red chile peppers added just enough spice. Where it says the garlic will brown in a few seconds, they're not kidding! Before this step, I would turn my burner down to medium. Still turned out perfect! I added zucchini to mine! Delicious!
02/09/2012
I made this using red bell pepper, broccoli, water chestnuts, snow peas, and green onions. I didn't put the peppercorns in, and I used sriracha in place of the chilis because that's what I had on hand. I did add some chopped fresh ginger. I forgot to sprinkle the cornstarch onto the chicken, but I mixed a small amount with some cold water and added it to the sauce as I cooked it. It came out fantastic- I will definitely make again and again!
07/18/2010
This was very good! I used sesame oil in place of vegetable. I also added a touch of grated ginger. I didnt have the dried chilis so I used VERY hot jalapenos from the garden. I added bean sprouts, carrots, onion and cabbage to this so I could use up my veggies. I'll be making again!
01/02/2012
I had to omit the shrimp due to my husbands allergies, but otherwise made as is and it was great! Thanks!
11/17/2011
Yum.
01/28/2012
Absolutely delicous! I didn't bother with the dark soy sauce, and I don't think it really mattered!
03/24/2012
Outstanding recipe! We reduced the amount of chiles and peanuts (used a 1/3 cup) and added snow pea pods as well.
10/12/2010
Absolutely fantastic! I have yet to have a night this hasn't been requested. made a small adjustment: added a few splashes of Melinda's hot sauce to give it a kick.
07/26/2010
Made it and my family loved it I just didn't add red chile pepers. It was easy and soooooo gooood.
06/11/2013
Best tasting Kung Pao I have had. Used 16 chinese red chiles and was just right. Hot but not overwhelming. Our friends loved it and went back for 2nds and 3rds. If you add the Szechuan peppercorns it will not seem so hot. I went by the recipe except for dark soy sauce which I have to order from Amazon along with the Szechuan peppercorns.
10/27/2018
Excellent recipe, but there should be one change. The chicken and the shrimp should be marinated and cooked at different times. If you cook them together, the shrimp will overcook and be rubbery. The chicken needs to be cooked first until nearly done, then add the shrimp.
12/28/2012
Great recipe!! Used some pepper garlic sauce uh n place of the other spicy peepers but still very tastey
03/04/2014
Spicy! But tasty. Cut down on the dried chili peppers if you don't want it too spicy.
02/12/2014
Tastes a lot like the kung pao chicken recipe, but easier. I used regular white wine instead of rice wine and used all shrimp. Good!
06/08/2012
This was good but not great. 16 chili peppers is the perfect amount. I added the shrimp for the last 3 minutes of boiling the chicken with the sauce. Any before that and it would have been overdone. Cut back on the sesame oil, too.
03/13/2012
Delicious! I used coconut oil to fry since I read that is considered healthier (currently) and it was great. I tripled the whole thing. I recommend finding a way to cook the shrimp a bit less than you cook the chicken - it turns out perfectly with just a short time frying and boiling.
11/25/2013
Wonderful recipe, very true to form. Very easy and tastes just like the Kung Pao you'd find at a good Chinese restaurant.
05/15/2013
First, I definitely agree with others that 16 chili peppers is way over the top. I used 9 and my wife couldn't eat it. I actually like a lot of spice so was OK with it. Overall I thought the recipe was pretty good but the flavor wasn't that potent other than the chili. Maybe I did something off but I wouldn't make it again.
03/24/2015
Best Kung Pao we've ever had!! I actually used 16 peppers broken up in the pan. Wow, talk about hot! No one could stop eating it, the flavor was so delicious.
01/18/2014
Better than take out. A+
01/20/2013
DELICIOUS! Used 5 tsps of Sambal in place of peppers & had perfect amount of heat... it's a keeper.
09/21/2016
Delish! Only change was that I used 3/4 tsp. of red pepper flakes instead of whole chilis. It was just 'zesty' enough for our liking.
06/28/2019
Used only a quarter of the hot red chillis, as others had suggested, added celery and mushrooms, and husband said he loved it, so that's a win in my book.
02/28/2020
This is my go to recipe. I usually add broccoli for more vegetables, and omit the sugar. It's delicious!
01/13/2022
I increased the sugar to 2 tablespoons because I like it a little sweet, and it was the correct choice. I made it with all shrimp which I added toward the end, as per reviews. I used rice wine vinegar, as per one review - the only "rice wine" I could think of was sake. I also used 1/2 the peanuts, as per reviews, but next time will use full amount. This is quite good, will make again.
07/20/2019
I've made thgis twice and absolutely love it!
10/25/2020
This was absolutely delicious. I didn't change any ingredients, just a couple of the steps and processes. I used a mortar and pestle to crunch up the peppercorns (who wants to bite into whole peppercorns?) Lastly, I separated the shrimp and chicken from the marinade and then added the shrimp towards the end, around 3-4 minutes left. Make sure you get the dried red peppers and don't use anything like fresh jalapenos or you'll be sorry. The dried red peppers had just the right amount of heat for everyone in my house that tried this.
08/16/2017
If you cook chicken and shrimp together , the shrimp will be overcooked! Added a little water chestnuts and bean sprouts to up the nutritional value. A very good base recipe, you can do so much with this one. So let your creativity go wild! Oh and just for the record I added 20+ dried Thai chilies .....no problem hear! Also added soy nuts as well, gives a great flavor. Well done on this recipe!
11/05/2019
I left out the chicken. Would probably use fewer peanuts next time.
03/25/2017
Great recipe. If you do any amount of spicy Asian style cooking do yourself a favor and purchase some of the sichuan peppers. They really enhance the heat from the red peppers.
12/09/2018
My family loves this recipe, we make it at least twice a month. I always increase the amount of bell peppers and I often decrease the dried chili peppers so it is not too spicy for me.
06/16/2017
I make this often, very good. I slice the chicken very thin, I feel it's better.
09/21/2016
I did modify to make lower kcal and carbs (no peanuts and didn't use any oil). Super yummy. My husband raves about the dish and actually ate the leftovers!
03/23/2019
I made this recipe and it was delicious. Who knew kung pao could be so easy. I will definitely be making this again!
12/11/2018
I haven't even eaten it yet but it smells amazing and I tasted it and it tasted sooooooo good!!!!! I added some orange zest, Maggie sauce, and lemon ponzu, along with some broccoli, carrots, and snap peas instead of bell peppers. Can't wait to eat in a few!!!!!
09/20/2021
Shrimp and chicken should never cook the same amount of time. This recipe needs to be rewritten
04/24/2021
This is a great vegetarian meal without the chicken and shrimp. I added baby bok choy in its place and cooked the light green parts with the peppers and the dark leafy greens with the green onion. Served it over noodles one night and rice the next.
11/01/2020
Where do I start? Had to substitute white wine vinegar as I had no Rice wine vinegar. Then, instead of using chilies, I used a some incredibly hot chili pequin and, well, went overboard. Lastly, I set of the smoke alarm. But...really good in the end. I think I'd maybe ease off on the chilies a bit, though.
Source: https://www.allrecipes.com/recipe/167942/hunan-kung-pao/
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