*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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:)
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.
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!
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.
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