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    You are in: Home / Recipes / Earl's Kung Pao (Protein of Your Choice) Recipe
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    Earl's Kung Pao (Protein of Your Choice)

    Earl's Kung Pao (Protein of Your Choice). Photo by Ridmintz

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Katzen's Note:

    Earl's Restaurant in Canada makes the most amazing Kung Pao - it's on their menu as chicken, but I had it made vegetarian, and wow, is it fantastic! Make it however you like... at Earl's, you order by the number of peppers... 1 for mild, 6 for scorching... I like 6! *Note* The peppers are not eaten, they're cooked in the sauce, and then removed. Passed along to my by a friend who I ate there with... she mentions that if you cannot find the peppers, you can sub them with 2 tsp chili paste and 1 1/2 tsp chili flakes (to taste.)

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    Serves: 4


    Units: US | Metric




    • 4 cups vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
    • 375 g pasta (whole wheat or white) or 375 g noodles (dry)
    • 2 -8 small dried red chili peppers
    • 2 garlic cloves, minced
    • 1 bunch green onion, chopped
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon szechuan peppercorn (optional)
    • 4 tablespoons oil, for stir frying
    • 1/2 cup salted peanuts or 1/2 cup cashews
    • 3 drops sesame oil


    1. 1
      Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
    2. 2
      Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
    3. 3
      While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
    4. 4
      Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
    5. 5
      Cook whole wheat pasta until al dente. Drain.
    6. 6
      Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
    7. 7
      Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
    8. 8

    Ratings & Reviews:

    • on January 06, 2012


      This type of dish is among my favourite things to eat. There are a few steps, but they're all easy. I used some brown rice spaghetti and a mix of cabbage and carrots for veg. I've never put cornstarch in a tofu marinade before, good idea. The tofu was really tasty and just a little crispy on the outside.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2011


      This was excellent. For my veggies, I used broccoli, carrots, peppers, mushrooms and onions. Thanks for the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010


      I chose to make this for my daughter and niece, using tofu instead of meat, but surprisingly it was my non-vegetarian niece who most enjoyed the dish, and who asked to take home the leftovers...go figure. I think that this is food that highlights the layered flavours, rather than the protein. I pressed the firm silken tofu first to squeeze out water, and then marinated it for longer than an hour, after which time the tofu had absorbed all the marinade. The cubes browned beautifully, with a crisp thin crust and soft interior. I used fewer chiles, not being sure of the heat tolerance of my guests, and only about half the cooked noodles (I just added them to the sauce until it looked like the right proportion to me). This is definitely a dinner that will be made often.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Earl's Kung Pao (Protein of Your Choice)

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.0
    Calories from Fat 316
    Total Fat 35.2 g
    Saturated Fat 4.8 g
    Cholesterol 0.0 mg
    Sodium 916.9 mg
    Total Carbohydrate 82.9 g
    Dietary Fiber 6.4 g
    Sugars 6.1 g
    Protein 24.6 g

    The following items or measurements are not included:

    rice wine vinegar

    rice wine vinegar


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