Kung Pao is a typical Chinese dish with the full flavour of soybean paste, a twist of rice vinegar and a unique blend of crushed spices.

Preparation method

  • Cook the rice according to instructions, preferably in the rice cooker.
  • Fry the squid in rice oil, remove from the pan and put aside.
  • Roast walnuts and garlic, add bell pepper, carrot and celery, roast briefly and add the kung pao sauce.
  • Bring to a boil, add the squid, cook briefly and season to taste with some lime juice and maybe some soy sauce.


  • 1 kg defrosted squid
  • 500 ml Kung Pao Sauce Golden Turtle for Chef™ (Art. 60412)
  • 2 pcs Golden Turtle garlic for Chefs™ (Art. 60613)
  • 100 g walnuts
  • 3 bell peppers, coarse cubes
  • 3 pcs carrot, sliced
  • 3 stalks celery, sliced
  • ½ Coriander, coarsely chopped
  • 1 lime juice
  • 1 tbsp Soy sauce Golden Turtle for Chefs™ (Art. 60309)
  • 2 tbs rice oil Golden Turtle for Chefs™ (Art. 60354)

Useful information

  • Category: starter, main course
  • Costs p. portion: €2.70*
  • Preparation time: approx. 20 Min.
  • *Ingredient costs based on averaged distribution prices.


Wheat, soy, corn, seafood


Traditionally Kung Pao is made with chicken, peanuts, chilli, Szechuan pepper and vegetables