Kung Po Stir Fry

    Kung Po Stir Fry


    154 people made this

    About this recipe: A Chinese favourite. Prawns, mince and chunks of aubergine are cooked in a sweet-sour spicy sauce. Serve over hot rice.

    Serves: 4 

    • 1 large aubergine, diced
    • 4 tablespoons soy sauce
    • 60ml chicken stock
    • 1 teaspoon chilli sauce
    • 1 teaspoon caster sugar
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons oyster sauce
    • 1 tablespoon cornflour
    • 4 tablespoons water
    • 2 cloves garlic, minced
    • 4 large spring onions, finely chopped
    • 1 tablespoon chopped fresh root ginger
    • 225g king prawns, peeled
    • 450g beef mince
    • 1 tablespoon vegetable or sesame oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Remove the aubergine stem and cut into 2cm cubes. In a medium bowl, combine the soy sauce, chicken stock, chilli sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornflour and water, and set aside.
    2. Coat a large, deep pan or wok with cooking oil over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the spring onions, ginger and prawns for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the mince and cook for 3 more minutes, again stirring constantly, until browned.
    3. Add the aubergine into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornflour mixture and let heat until thickened. Finally, stir in the rest of the spring onions and the sesame oil.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate