Kung Pao Calamari
Kick your frozen calamari up a notch with this super simple and spicy Kung Pao recipe featuring Waterfront Bistro Calamari, available only at our stores.
Total cook time
- 10 ounces Waterfront Bistro Crispy Breaded Calamari
- 1½ tablespoons seasoned rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoons garlic chili sauce
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoons hoisin sauce
- 2 teaspoons sugar
- 4 green onions, chopped
- ½ cup roasted salted cashews or peanuts
Prepare calamari per package oven bake instructions. Set aside.
In a bowl, combine vinegar, soy sauce, chili sauce, garlic, ginger, hoisin sauce and sugar.
Stir to dissolve sugar.
In a medium wok or skillet, heat sauce over medium high heat until aromatic, about 1 – 2 minutes.
Add cooked calamari, green onions, and nuts. Toss to coat.
Step 7 :: Helpful Hints
For food safety please cook to an internal temperature of 145 degrees F as measured by a food thermometer.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.