Kung Pao Frog Legs

Kung Pao Frog Legs

Ingredients:

• 500g frog legs, cleaned
• Or use 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 red bell pepper, chopped
• 2 scallions, cut into 2-inch pieces

Instructions:

1. Marinate frog legs with soy sauce, Shaoxing wine, and cornstarch for 15-20 minutes.
2. Stir-fry frog legs until golden brown and cooked through, about 4-5 minutes. Set aside.
3. Stir-fry dried chilies, Sichuan peppercorns, onion, garlic, ginger, and bell pepper until fragrant.
4. Return frog legs to the wok, add sauce, peanuts, and scallions. Cook 2-3 minutes until sauce thickens.
5. Serve hot with steamed rice.