Kung Pao Hot Dogs
The hot dogs are topped with a kung pao relish of carrot, celery, and onion, and then garnished with peanut, scallion, and chile peppers.
Servings: 6 hot dogs
Calories: 469kcal
Equipment
Ingredients
spicy mayo
- 1/4 cup mayo
- 2 tablespoons sriracha
- 1 tablespoon sesame oil
- 1 tablespoon mustard
- 1 teaspoon soy sauce
- 1 lime juice
kung pao sauce
- 2 tablespoons sesame oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic grated
- 1 tablespoon fresh grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon chile powder
hot dogs
- 6 split top hot dog buns
- 6 hot dogs
- 3 sliced scallions
- 1/2 cup chopped roasted peanuts
- 2 sliced thai chiles
Instructions
- Mix the mayo ingredients and set aside in the fridge.
- Add a tablespoon of vegetable oil to a pan along with a splash of the sesame oil. Cook the onion, carrot, and celery on very high heat to brown around the edges, about 5 minutes, seasoning with a pinch of salt.
- Turn the heat to medium, add another splash of sesame oil and add in the garlic and ginger. Cook 1 minute.
- Add in the vinegar, and stir to deglaze. Mix in the rest of the sesame oil, along with the soy sauce, honey, and chile powder. Stir well and simmer for 2 minutes until it is thick like a paste. Remove from heat.
- Griddle the hot dog buns with butter to toast. Cook the hot dogs to brown.
- Put the hot dogs into the buns and add the kung pao paste. Top with the peanuts, scallions, and hot peppers, and then some mayo.
Nutrition
Calories: 469kcal | Carbohydrates: 41g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 1031mg | Potassium: 417mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3814IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 3mg