Kung Pao Spam


310g spam (cut into cubes)

¼ cup Shandong peanuts (peeled)

½ tsp Sichuan peppercorns

4 dried chillies (cut into halved)

1 red onion (cut into wedges)

1-inch young ginger (shredded)

2 cloves garlic (sliced)

1 stalk spring onion (sectioned)

¼ cup cooking oil


1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

1 tbsp cooking caramel

1 tbsp Chinese cooking wine

1 tbsp extra virgin sesame oil

1 tsp caster sugar

Preparation Instructions:

  1. Heat up a non-stick skillet with ¼ cup of cooking oil. Saute the Shandong peanuts on low heat until golden brown. Remove and set aside.
  2. Use the remaining oil to pan-fry the spam until golden brown. Remove and set aside.
  3. Leave 1 tbsp of cooking oil in the skillet. Saute the Sichuan peppercorns on low heat until fragrant. Discard the peppercorns.
  4. Use the infused oil to saute the dried chillies, red onion, young ginger, garlic and white part of the spring onion until fragrant.
  5. Add in the Shandong peanuts, spam and seasonings. Constantly stirring until well combine and the spam has absorb most of the sauce.
  6. Add in the green part of spring onion. Toss well.
  7. Dish out and serve.



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