Kung Pao Konjac
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Kung Pao Konjac

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Kung Pao Konjac

About This Recipe

This savory Sichuan-style stir-fry combines tender konjac and crisp bamboo shoots for a deliciously bold and flavorful dish. The konjac and bamboo shoots are blanched to perfection, then stir-fried with aromatic ginger, garlic, and numbing Sichuan peppercorns for an irresistible depth of flavor. A rich sauce made with soy sauce, vinegar, and sweet bean paste coats every bite, while crunchy peanuts and fresh garlic shoots add the perfect finishing touch. Simmered until the sauce thickens, this dish delivers a satisfying umami punch with a hint of spice. Perfect as a hearty side or a main course, this recipe brings authentic Sichuan taste to your table with minimal effort. Enjoy the perfect balance of textures and bold, mouthwatering flavors in every bite!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • konjac 200g
The aromatics
  • bamboo shoots 100g
  • peanuts 50g
The sauce & seasonings
  • ginger 10g
  • garlic 10g
  • garlic shoots 30g
  • Sichuan peppercorns 5g
  • soy sauce 2 tbsp
  • vinegar 1 tbsp
  • sweet bean paste 1 tbsp

menu_book Directions

1
Step 1
Step 1
Wash all ingredients, cut konjac and bamboo shoots into dices, ginger and garlic into minced, and garlic shoots into small segments.
2
Step 2
Step 2
Boil a pot of water, after the water boils, separately blanch konjac and bamboo shoot dices.
3
Step 3
Step 3
After blanching, directly drain the water from konjac, and soak the bamboo shoots in clean water for a while before draining the water for later use.
4
Step 4
Step 4
Take an empty bowl, mix soy sauce, vinegar, and sweet bean paste in appropriate amounts to make a sauce.
5
Step 5
Step 5
Heat a wok, add an appropriate amount of oil, and stir-fry ginger, garlic, and Sichuan peppercorns until fragrant.
6
Step 6
Step 6
Add the bamboo shoot dices to the wok and stir-fry properly.
7
Step 7
Step 7
Pour the konjac into the wok.
8
Step 8
Step 8
After stir-frying the bamboo shoots and konjac evenly, pour in the sauce.
9
Step 9
Step 9
Stir-fry properly, then add an appropriate amount of boiling water, cover the wok, and simmer.
10
Step 10
Step 10
Simmer until the soup is thick and the bamboo shoots and konjac are flavorful, then open the lid.
11
Step 11
Step 11
Add garlic shoots and peanuts to the wok.
12
Step 12
Step 12
Stir-fry all ingredients evenly, and season with salt as needed.

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