Kung Pao Squid

Kung Pao Squid is a spicy and aromatic dish inspired by traditional Chinese cuisine. This recipe combines tender squid with a medley of vegetables, peanuts, and a savory sauce made with soy sauce, vinegar, and chili paste. The dish is stir-fried, creating a balance of textures and tastes. Kung Pao Squid offers an exciting option for seafood enthusiasts seeking to add a bold twist to their meals. Enjoyed as a main course or accompanied by steamed rice, this dish provides a delightful experience with its dynamic flavors and appealing spices.

Ingredients

• 1 lb squid, cleaned and sliced into rings
• 1/2 cup roasted peanuts
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp chili paste
• 2 Tbsp vegetable oil

Instructions

1. Mix the soy sauce, rice vinegar, and chili paste in a small bowl and set aside.
2. Heat the vegetable oil in a wok over high heat until shimmering.
3. Add the minced garlic and ginger to the wok, stir-frying for 30 seconds until fragrant.
4. Add the squid to the wok, stirring quickly until it turns opaque, about 2 minutes.
5. Introduce the diced bell peppers and roasted peanuts to the wok, continuing to stir-fry for another 2 minutes.
6. Pour the prepared sauce mixture over the squid and vegetables, stirring well to combine everything evenly.
7. Continue cooking for an additional 2 minutes until the dish is heated through.
8. Serve the Kung Pao Squid immediately, ideally with steamed rice.

Keywords: Squid, Stir-fry, Peanuts, Main Course, Chinese

Spice Rack: Soy Sauce, Rice Vinegar, Chili Paste, Ginger

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