If you have Szechuan pepper corns, use them instead of the black pepper corns, I can't ever find them and don't use them enough to warrant a large quantity purchase, but black pepper corns seems to work pretty good as a substitute. This is not too difficult, and a good way to use up that beef sitting in the fridge. It had good flavor, didn't take a lot of time. Prep before cooking, trust me on this. When you start the stir-fry process, you have to keep stirring, no time for prep. Read through the directions first, cooking time is short and busy. Above all, have fun doing it.

#WEARETOGETHER

The classic style of this spicy stir fry Chinese Sichuan dish is made of chicken, peanuts, green onions, dried chili peppers, and Sichuan peppercorns for the numbing flavor. I made the American Chinese takeouts version which includes some vegetables, such as bell peppers, carrots, zucchini, water chestnuts, or even broccoli as part of the dish. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

When I was 14 or 15, my mom taught me how to cook vegetable with Chinese style. This is my first vegetable with chinese style. I hope you can try my recipe and enjoy!

People adore Kung Pao Chicken for its irresistible combination of bold flavors and tantalizing textures. This classic Chinese dish captivates taste buds with its tender, succulent chicken pieces, perfectly balanced with a medley of crunchy peanuts, crisp vegetables, and aromatic spices. The signature sweet, savory, and slightly spicy sauce adds an extra layer of excitement to each bite. Whether enjoyed with steamed rice or noodles, Kung Pao Chicken satisfies cravings and leaves a lasting impression. Its harmonious blend of ingredients and delightful interplay of flavors have made it a beloved favorite in Chinese cuisine.

I tried to make a simple recipe which is ready in an hour 😉

From Blue Apron: http://www.blueapron.com/recipes/kung-pao-tofu-with-chinese-broccoli-brown-rice

This recipe is from the book Thai Cooking & More, from Publications International, Ltd.

Inspired by cafe d’élites

I was 20th this year, but I very rarely to touch kitchen . But , for some reason lately I became interested to cooking . It's the first time I cooked Kungpao Chicken, and my mom said it taste good. I guess I was pretty talented .