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Kung Pao Chickpeas with Extra Peanuts
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) of chickpeas, drained and rinsed
- 1/2 cup of roasted peanuts
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of sugar
- 1 teaspoon of Szechuan peppercorns
- 1 teaspoon of red pepper flakes
- 3 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 3 green onions, chopped
- 2 tablespoons of vegetable oil
Instructions
- In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, and 1 tablespoon of sugar. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 1 teaspoon of Szechuan peppercorns and 1 teaspoon of red pepper flakes. Stir-fry for 1 minute until fragrant.
- Add 3 cloves of minced garlic, 1 inch piece of minced ginger, and 3 chopped green onions to the skillet. Stir-fry for another 2 minutes.
- Add the drained and rinsed chickpeas to the skillet. Stir-fry for 5-7 minutes until the chickpeas are slightly crispy.
- Pour the sauce mixture over the chickpeas and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens.
- Remove the skillet from heat and stir in 1/2 cup of roasted peanuts.
- Serve the Kung Pao chickpeas with extra peanuts over steamed rice or noodles. Enjoy!
Kung Pao Chickpeas, a delightful fusion of Chinese and Indian flavors, have a rich history dating back to the Sichuan province of China. This dish, traditionally made with chicken, has been adapted to cater to vegetarian and vegan preferences, with chickpeas serving as a hearty and protein-packed substitute. The addition of extra peanuts brings a delightful crunch and nutty flavor to the dish. Renowned chefs in both China and India have put their own spin on this classic, incorporating regional spices and techniques. Today, the best versions of this dish can be found in authentic Chinese and Indian restaurants, where chefs skillfully balance the heat of the chilies with the umami of soy sauce and the crunch of peanuts. To make the perfect Kung Pao Chickpeas with extra peanuts, it's crucial to get the balance of sweet, sour, and spicy flavors just right, while ensuring the chickpeas are tender yet firm. For a unique twist, some chefs also incorporate cashews or almonds for added texture and flavor. Whether enjoyed in a bustling restaurant or homemade with love, Kung Pao Chickpeas with extra peanuts are a true delight for the senses.
30 min
4
320 calories
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