AHG Paste Kung Pao Stir-Fry 50 g

✨ Kung Pao stir-fry paste for a quick Sichuan-style wok 🌶️

Asian Home Gourmet Kung Pao Stir-Fry Paste is a seasoning mix designed to help you cook a traditional Sichuan-style stir-fry with bold, warming spice and that classic Kung Pao character. It’s a handy shortcut when you want big wok flavour without measuring out multiple seasonings.

Use it as the flavour base for fast weeknight cooking: stir-fry your chosen protein and vegetables, add the paste, and finish with a splash of water or stock to coat everything evenly. Serve straight from the wok with steamed rice or noodles for a satisfying, spicy dinner.

✅ Key features

• Helps you build a Kung Pao-style flavour profile quickly, ideal for busy days
• Great for small-batch cooking—one compact pack that’s easy to store and use up
• Works with chicken, tofu, prawns, or mixed vegetables, so you can adapt to what’s in the fridge
• Designed for stir-frying: add near the end to keep the aroma bright and the sauce glossy
• Easy way to explore Sichuan-inspired dishes at home without a long spice rack

🍽️ How to use

• Kung Pao chicken-style stir-fry: sear chicken pieces, add peppers/onion, then toss with the paste and a little liquid to glaze
• Vegetarian option: stir-fry tofu and crunchy veg (e.g., green beans, bell pepper), then coat with the paste
• Make it a complete meal: add roasted peanuts or cashews at the end for a nutty crunch (optional)
• Turn leftovers into lunch: toss the cooked stir-fry through noodles, or spoon over rice with sliced cucumber for contrast

👩‍🍳 Try our original recipes

• Kung Pao Chicken Stir-Fry (Quick, Spicy & Nutty)
  Kung Pao chicken is a classic Sichuan-style stir-fry built on contrasts: tender bites of chicken, crunchy peanuts, fragrant dried chilies, and that signature sweet-sour-salty heat.
• Traditional Sichuan Stir-Fry (Mála Chicken with Crunchy Veg)
  This Sichuan-style stir-fry is all about contrast: tender slices of chicken, crisp vegetables, and a bold, glossy sauce with chilli heat and that signature tingly “mála” kick from Sichuan peppercorns.
• Chilli, Ginger & Garlic Stir-Fry (Fast Weeknight Wok Dinner)
  This chilli ginger garlic stir-fry is the kind of dinner you can cook faster than you can order takeaway: sizzling aromatics, crisp-tender vegetables, and a glossy sweet-sour-soy sauce.

🧾 Ingredients

sugar, soybean oil, vinegar, dried chilli 8%, salt, black pepper, onion, soy sauce (soy, wheat flour, salt, sugar, hydrolysed soy protein), garlic, dye E150c, acidity regulator: citric acid.

🧾 Allergens

Soy, wheat

🧾 Nutrition facts

in 100g

Energy (kJ) - 1768 kJ

Energy (kcal) - 423 kcal

Fats - 22 g of which saturates 3.4 g

Carbohydrates - 53 g of that sugar 46 g

Protein - 1 g

Salt - 8.4 g

Fiber- 2.7 g

✨ Final touch

Did you know Kung Pao is traditionally finished with crunchy peanuts, which balance the heat and add texture?