Kung Pao Frog Legs

Kung Pao Frog Legs

Ingredients:

• 500g frog legs, cleaned
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• Or you may purchase our premix Kung Pao Sauce
• 1/2 cup roasted peanuts
• 6-8 dried red chilies, cut into halves
• 1 tablespoon Sichuan peppercorns
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 red bell pepper, chopped
• 2 scallions, cut into 2-inch pieces

Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1/2 cup chicken broth

Instructions:

1. Marinate the Frog Legs:

   • In a bowl, mix the frog legs with 2 tablespoons soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15-20 minutes.

2. Prepare the Sauce:

   • In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Set aside.

3. Cook the Frog Legs:

   • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
   • Add the marinated frog legs and stir-fry until they turn golden brown and are cooked through, about 4-5 minutes. Remove the frog legs from the wok and set aside.

4. Stir-Fry the Aromatics:

   • In the same wok, add the remaining 1 tablespoon of vegetable oil.
   • Add the dried red chilies and Sichuan peppercorns. Stir-fry until fragrant, about 1-2 minutes.
   • Add the chopped onion, minced garlic, and ginger. Stir-fry for another 2-3 minutes until the onion becomes translucent.

5. Combine and Cook:

   • Add the red bell pepper and stir-fry for another 2 minutes.
   • Return the cooked frog legs to the wok. Pour in the prepared sauce and mix well.
   • Add the roasted peanuts and scallions. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the frog legs evenly.

6. Serve:

   • Transfer the Kung Pao frog legs to a serving plate and garnish with additional chopped scallions if desired.
   • Serve hot with steamed rice or noodles.

Nutritional Facts (per serving):

• Calories: Approximately 350
• Protein: 28g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 6g