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The Governor's Kung Pao

The Governor's Kung Pao

with Brown Rice and Cashews

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Legend has it that in the late nineteenth century, the governor of Sichuan province was missing more than a few teeth. One day he left his palace to eat in a local restaurant, where he was served a dish of beautifully chopped, stir-fried ingredients. The governor was so impressed with the dish (not least because it was easy for him to eat), that he hired the chef and christened the recipe with his official name, Kung Pao.

Tags:Spicy
Allergens:Cereals containing glutenSoyaNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

175 grams

Brown Basmati Rice

½ tbsp

Ginger

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

3 unit(s)

Spring Onion

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Broccoli

3 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 tbsp

Rice Vinegar

40 grams

Cashew Nuts

(ContainsNuts)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2318 kJ
Energy (kcal)554 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate84 g
of which sugars12.0 g
Protein23 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Sieve
Bowl
Frying Pan
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Put a Large Saucepan of water with pinch of salt on to boil for the rice. Thoroughly rinse the rice in a sieve under cold water for 1 minute. Add the rice to your pan of boiling water. Cook until soft, around 20-25 mins. Once cooked, drain the rice, put back in the pan (off the heat) and cover with a lid (or plate) to keep warm.

2

Meanwhile, peel and grate the ginger and garlic (or use a garlic press). Finely chop the red chilli. Remove the root from the spring onion and thinly slice. Chop the mushrooms in half. Separate the broccoli into florets and cut them in half. Put the broccoli in a colander and place on top of the boiling rice with a lid over it. Steam for 4-5 mins, then remove. TIP: You've just created your own homemade steamer!

3

To make the Kung Pao, mix the soy sauce and rice vinegar together in a small bowl. Add a pinch of sugar (if you have any).

4

Heat a splash of oil in a large frying pan (or wok) over high heat. Add the mushrooms. Fry until browned, 3-4 mins. TIP: Only stir the mushrooms occasionally or they won't brown. Add the broccoli and cook until piping hot, 1-2 mins.

5

Add the ginger, garlic, chilli (as much as you dare!) and three-quarters of the spring onion to the pan (reserving some for later). Cook for 2 mins. Add the Kung Pao mix and cook for a further minute. Remove the pan from the heat and stir in the cashews.

6

Serve the rice in bowls, top with your Kung Pao and sprinkle over the remaining spring onion. TUCK IN!