Kung Pao Pastrami: A Fusion of Flavors

Kung Pao Pastrami or Corned Beef is a savory and spicy stir-fry dish that blends the flavors of Chinese cuisine with a twist of Western deli flair.

KUNG PAO PASTRAMI

Recipe Notes

  • Active Prep: 20 minutes
  • Grill Time: 10 minutes
  • Yield: Serves 4 as a starter, or 2 as a main course
  • Method: Stir-frying
  • Equipment: Stove or grill side burner

Ingredients

  • 1 pound thick-sliced cooked corned beef or pastrami;
  • 2 tablespoons Chinese chile paste or sambal oelek
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine (Shaoxing), sake, or Scotch whisky
  • 1 tablespoon Chinese hot bean paste (optional)
  • 2 teaspoons sugar
  • 1/2 cup peanut oil
  • 12 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice (enough to make 1 cup)
  • 1 tablespoon Sichuan peppercorns
  • 3 to 6 dried Chinese chile peppers (Tianjin peppers), or to taste
  • A 1-inch piece of fresh ginger, peeled and cut into matchstick slivers
  • 2 cloves garlic, peeled and minced
  • 4 scallions, trimmed and thinly sliced crosswise (set aside 1 tablespoon of the green parts for garnish)
  • 4 ribs celery, cut on the diagonal into 1/4-inch slices
  • 2 serrano or jalapeño chiles (or to taste), stemmed and thinly sliced crosswise
  • 1 cup unsalted dry-roasted peanuts

You’ll Also Need

  • A metal strainer; a wok; a wok spatula

Recipe Steps

1: Cut the pastrami or cooked corned beef slices crosswise into 1-inch pieces and set aside.

2: Make the sauce: Combine the chile paste, soy sauce, rice wine, bean paste (if using), and sugar in a small bowl and whisk to incorporate.

3: Place a metal strainer over a heatproof bowl and line a plate with paper towels. Heat the peanut oil in a wok over high heat or on a hot grill set up for direct grilling. Add the potatoes and fry, stirring with a wok spatula, until golden, 6 to 8 minutes. Pour the fried potatoes and oil into the strainer and drain for 2 minutes. Reserve the oil that has collected in the bowl and transfer the potatoes from the strainer to the prepared plate; blot any excess oil off the potatoes with a paper towel

.4: Return
Add 3 tablespoons of the strained oil to the wok.
Add the Sichuan peppercorns and dried chiles and stir-fry over high heat (or on the hot grill) until fragrant,
about 10 seconds.
Add the ginger, garlic, scallions, celery, and fresh chiles and stir-fry until aromatic and beginning to brown, about 30 seconds.
Add the pastrami or corned beef, ¾ cup peanuts, and the potatoes to the wok and stir-fry until fragrant, about 2 minutes.

5: Stir the sauce to reincorporate the ingredients and add it to the wok. Stir-fry until the sauce boils, thickens, and coats the other ingredients, about 1 minute.

6: Sprinkle the remaining 1/4 cup peanuts and 1 tablespoon scallion greens on top and serve at once directly from the wok.

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Frequently Asked Questions

1. Can I use a different type of meat?

Yes, you can substitute the pastrami or corned beef with chicken, tofu, or a different cut of beef based on your preference.

2. Is there a vegetarian version of this dish?

Absolutely! You can replace the meat with tofu or seitan and increase the amount of vegetables for a delicious vegetarian option.

3. What can I serve with Kung Pao Pastrami?

This dish pairs well with steamed rice or noodles, as well as a side of stir-fried vegetables.

4. How spicy is Kung Pao Pastrami?

The spice level is adjustable based on your preference. You can add more dried chiles for extra heat or reduce them for a milder flavor.

5. Can I make this ahead of time?

While it’s best enjoyed fresh, you can prepare the ingredients in advance and stir-fry just before serving for optimal flavor.

You can find all the ingredients you need at your local grocery store, or you can purchase them conveniently on Amazon or AliExpress

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