"Bite me chicken, I'm the new Kung Pao in town"

"Bite me chicken, I'm the new Kung Pao in town"

Kung Pao Eggplant

Kung Pao Eggplant

"Bite me chicken, I'm the new Kung Pao in town"

By Flavor Scout Published: September 3, 2013

  • Yield: 4 Servings

Move over chicken, this Kung Pao is just as yummy. Original recipe by Flavor Scout, adapted from Sunset cookbook.



  1. Salted eggplant slicesCut the eggplant into 1/2" thick slices, lay flat on a cookie sheet and sprinkle liberally with salt. Set aside for about 30 minutes. Rinse thoroughly under water and allow eggplant to dry.
  2. Combine sugar, cornstarch, sherry, soy sauce, vinegar, and water in a small bowl. Set aside (but keep within stove's reach)
  3. Heat wok or large skillet. Add 1 TB canola oil. When hot add peppers & peanuts, stir briefly and remove before burning. Add 2 TB oil to pan, stir in garlic & ginger. Add eggplant and stir to coat. Stir fry several minutes, stirring occasionally, until eggplant is cooked through. Add peppers, peanuts, green onions. Add small bowl of sauce, stir over heat about one minute until mixture thickens.

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  1. Awesome idea! Thus far we do eggplant two ways: 1) Japanese eggplant tossed in chili-garlic and soy sauce (and maybe a little sesame oil), and grilled until nearly blackened; and 2) moussaka. Our moussaka uses meat (beef or lamb or etc), but if you don’t already have a fave recipe, I might send you ours. YUM! But king pao I could really get behind. Keep going, eggplant! I saw something recently about tempura eggplant… wouldn’t it get mushy? Bug I figure your family are now the experts so I’ll leave that up to you. :)

  2. Oh yeah, tempura eggplant is quite good, I’ll put the recipe on here sometime. Thanks for the comment!

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