Kung Pao is a spicy stir fry dish with main ingredients normally using chicken meat but for this recipe replacing with fresh frog meat.
10 – 12 dried red chillies seeded (soaked to softened)
12 to 15 peeled fresh young ginger slices
Bunch to cut scallions
6 cloves garlic (sliced)
1 large yellow sweet onion (sliced)
Cut and trimmed each frog, removing all the blood vessels.
Wash, pat dry with paper hand towels.
Marinade the frog meat with hoisin sauce for at least one hour together with a tablespoon of Chinese cooking wine Hua Tiao Chiew.
Heat wok with a little cooking oil and stir fry the frog meat until semi cooked. Dish and set aside.
Using the same wok, add another tablespoon of cooking oil over medium high heat and add the sliced ginger, sweet onion and garlic and sauté for one minute before adding the dried red chillies.
Make sure the dried red chillies are aromatic before adding the frog meat and mixed all ingredients thoroughly.
In a small bowl, prepare the sauce to include one tablespoon of superior dark soy sauce, 2 tablespoons premium oyster sauce, 1 tablespoon black vinegar, 1 teaspoon sesame oil and 3 tablespoons chicken stock and two teaspoons corn flour.
Pour the sauce mixture into the wok and stir fry together with the frog meat.
Taste and adjust the seasoning according to your taste bud.
Finally include the cut scallions and stir fry for another minute before turning off the heat.
Transfer to a plate and served with steamed rice.
If you like frog dishes, check out this link for more interesting recipes.