Gong Bao Taro

March 23, 2025 10 Minutes Advanced

Nutritional Information

650 kcal
Calories
35g
Protein
56g
Carbohydrates
32g
Fat
Recipe Hot Dishes
Gong Bao Taro

This mouthwatering Kung Pao Taro with Pork is a delightful twist on a classic dish, combining tender taro cubes and juicy pork loin in a bold, savory-sweet sauce. The taro is first fried to crispy perfection, then stir-fried with aromatic ginger, scallions, and dried chilies for a fragrant kick. A homemade Kung Pao sauce—blending vinegar, soy sauce, sugar, and starch—coats every bite, while crunchy peanuts and vibrant red and green bell peppers add texture and color. The result is a harmonious balance of flavors and textures, with the taro’s creamy interior contrasting beautifully with the crispy exterior and succulent pork. Quick to prepare yet packed with depth, this dish is perfect for spice lovers and anyone craving a unique, satisfying meal. Serve it hot over rice for an unforgettable dining experience!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Peel and dice the taro, rinse and clean the surface starch, dice the pork loin, slice the ginger, cut the scallion white into segments, cut the scallion green into flowers, and slice the red and green bell peppers into circles for later use.
Step 1
2
Step 2
Mix vinegar, light soy sauce, sugar, starch, water, and flavoring to make the Kung Pao sauce for later use.
Step 2
3
Step 3
Heat a large amount of oil in the wok, add the diced taro, and fry for 2 minutes, then remove and drain the oil for later use.
Step 3
4
Step 4
Leave a suitable amount of oil in the wok, add the Sichuan peppercorns and fry until fragrant, then remove and discard.
Step 4
5
Step 5
Add the ginger slices and scallion white segments and fry until fragrant, then add the diced meat and dried chili segments, and stir-fry until the meat is discolored.
Step 5
6
Step 6
Add the taro and stir-fry for 2 minutes.
Step 6
7
Step 7
Add the Kung Pao sauce and salt, stir-fry for 2 minutes.
Step 7
8
Step 8
Wait for the sauce to thicken, and the taro and meat are evenly coated with the sauce, add peanuts, scallion flowers, and red and green bell peppers, stir-fry evenly, and serve.
Step 8

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