Kung Po Stir Fry

    30 min

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

    158 people made this

    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.

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    Reviews in English (139)


    I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant!  -  13 Mar 2001  (Review from Allrecipes US | Canada)


    I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the pork with ginger, garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork, eggplant, sauces,cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good !  -  01 Feb 2008  (Review from Allrecipes US | Canada)


    I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs, it was delicious! My boyfriend, who is very skeptical of eggplant, thought it was great too.  -  15 Jul 2002  (Review from Allrecipes US | Canada)