Kung Pao Baked Cheese

Ingredients

Stir Fry Ingredients

• 1 6oz packages of The Big Moo - Roasted Garlic or Oh-So Original
  
• 1 large bell pepper, diced
• 3 green onions, cut into small pieces
• 1 inch fresh ginger, minced
• 3 garlic cloves, minced
• 1/2 cup toasted peanuts
• 6 szechuan whole red chilies
• 2 szechuan whole red chilies, chopped
• salt & pepper
• 1/3 cup oil

Kung Pao Sauce Ingredients

• 1 tbsp cornstarch
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp white vinegar
• 1/2 cup broth or water
• 1 cube chicken bouillon
• 1 tbsp sugar

Directions

1. Combine broth, light and dark soy sauce, vinegar, sugar, cornstarch, and in a small bowl and whisk together until well combined. Set the mixture aside.
2. Cut The Big Moo into small cubes, and set aside.
3. Heat 1/3 cup of oil in a large wok or skillet over high heat. Toss in the peanuts and whole red chilies and stir-fry for about 30 seconds, keeping them moving the entire time. Transfer the peanuts and chilies to a plate and set aside.
4. Fry The Big Moo in the same oil until golden and crispy.
5. Lower the heat to medium-high. Using the same oil, add the minced garlic, ginger, and the broken dried chilies. Stir for about 30 seconds, just until fragrant.
6. Add the green onions and bell peppers, stirring constantly for about 1 minute. Return the peanuts and whole red chilies to the pan and cook for another 20 seconds, keeping the spatula moving the entire time.
   
7. Stir in the sauce mixture and add to the wok. Cook until sauce thickens up. Add fried baked cheese to the wok and start to coat it with sauce.
8. Once everything is well coated, switch off the heat. Serve over rice and sprinkle with additional thinly sliced green onions for garnish.
9. Serve immediately and enjoy!

You might also enjoy our recipe for Baked Cheese Korean BBQ Skewers.

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