🇨🇳 Chinese

Eggs Kung Pao

Name: Eggs Kung Pao
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 4 cloves, minced Ginger; 8 Dried Red Chilies; 1, sliced Bell Pepper; 6 Eggs; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 80 g Peanuts; 1 tsp Sichuan Peppercorns; 2 tbsp Peanut Oil

🇨🇳 Chinese

High heat, big flavour: eggs seared with aromatics and a shiny sauce that clings to every bite. 22 minutes of mostly hands-off cooking.

Prep 10 min Cook 12 min Serves 3 Easy

Ingredients

Saltto taste
Ginger4 cloves, minced
Dried Red Chilies8
Bell Pepper1, sliced
Eggs6
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Peanuts80 g
Sichuan Peppercorns1 tsp
Peanut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.
2
Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the eggs and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: Kung Pao Chicken, an egg-citing dish to kick off Year of the Rooster · on YouTube