A take on the traditional Sichuan fish, Gong Bao Ji Ding (westernised version is called Kung Pow Chicken), this is a dish that is the perfect balance of spicy, salty, sweet, and sour, all with a numbing finish on your tongue. A simple dish with just a couple of easy steps to preparation, before flash frying to create a quick 5 minute stir fry.
Submitted by Dai-Wen, one of our customers and amazing cook.
- Fioretto - 200g, cut into small florets
- Shao xing wine - 1 tsp
- Ginger - 1 tsp, minced
- Garlic - 2 cloves, minced
- Green onions - 2 stalks, chopped into 1cm lengths, white part only
- Sichuan peppercorn - 1/2 tsp (whole)
- Unsalted, roasted peanuts - 2 tbsp, or personal preference
- Dried chilli - 6-10, depending on size, deseeded, snipped into 2cm lengths
- Oil - 3 tbsp
Gong Bao sauce:
- Light soy - 1 tsp
- Dark soy - 1 tsp
- Chin Kiang vinegar - 1 tbsp
- Sugar - 2 tsp
- Sesame oil - 1/2 tsp
- Cornflour - 1/2 tsp
- Water - 30ml
- This is an optional step, but fioretto is lovely and sweet when it gets some char. On a cast iron pan, pour a tablespoon of oil, add in the florets of fioretto and press down to char until some edges are crispy and brown. This should just be par cooking it, and giving it some colour.
- Combine all the sauces and the slurry, to have both ready before cooking. This is essential as in a stir fry, timing is everything.
- In a large frying pan or wok, on high heat, add in the oil and when it's smoking, add in the sichuan peppercorn and dried chillies and fry for 5-10 seconds until it's fragrant.
- Immediately add in the fioretto (if using chicken - see note below), ginger, garlic and green onions, shao xing wine and toss until the aromatics are fragrant (a minute will do - be careful not to burn the garlic).
- Add the gong bao sauce, toss everything together, and add some of the slurry to thicken the sauce. It shoudn't be gluggy, but it should be glossy and just coat the florets.
- Add the peanuts at the end and serve immediately.
- If you want to do the more western version, ie. Kung Pow, just add in two teaspoons of hoisin sauce, sub the peanuts for cashews, and add in some chopped white onion and red capsicum.
- If you want to use chicken, cut up one chicken breast into 2 cm cubes, marinate with 2 tsp of cornflour, 2 tsp of shao xing wine and 1 tablespoon of light soy sauce. When adding the chicken, fry this for a minute before adding the aromatics. Omit the slurry at the end, as the cornflour in the chicken marinade should thicken the sauce enough. The marinate keeps the chicken breast juicy, as there is a protective layer.
- Make sure the wok/frying pan is super hot, and have all the ingredients ready to go.
- If you have raw peanuts, put them dry in the oven at 200 degrees until golden.
Enjoy and tell us what you think! xx
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