https://www.copymethat.com/r/jGIDHzPvO/kung-pao-chicken-vegetables/
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2024-05-19 21:57:50
Kung Pao 'Chicken' & Vegetables
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Ingredients
- Prep time
- 10 mins
- Cook time
- 10 mins
- Total time
- 20 mins
- A vegan version of kung pao using your choice of protein - soy curls, tempeh or tofu - or just add more veggies.
- Author: Megan - The Gluten Free Vegan
- Recipe type: Stir-Fry
- Cuisine: Asian
- Serves: 4
- Ingredients
- 2 tablespoons vegetable oil
- 1 small knob ginger, sliced thinly
- 4 cloves garlic, sliced thinly
- 1 teaspoon Szechuan peppercorns
- 4 dried red chilies, cut in half and seeds shaken out
- 1 lb green beans, cut in half
- 1 carrot, peeled, sliced diagonally
- 1 red pepper, sliced thin
- 1 handful snow peas
- 2 cups packed rehydrated soy curls (or tofu, or tempeh)
- ¼ cup Bragg's liquid soy seasoning
- 2 tablespoons Chinese rice wine (or gin)
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 1 bunch green onions, cut in 1 inch pieces
- ½ cup chopped peanuts
- Steamed rice or wide vermicelli noodles, for serving
- Instructions
- Heat oil over medium-high heat in a wok or large skillet.
- Add ginger and garlic. Sauté for a couple minutes until it begins to soften.
- Add Szechuan peppercorns and dried red chilies. Sauté an additional couple minutes until the chilies become deep red.
- Add in green beans, carrot, red pepper, snow peas and soy curls. Stir to combine. Place a lid and let the veggies steam for about 4 minutes.
- Meanwhile, combine Bragg's, Chinese rice wine, brown sugar, sesame oil and maple syrup in a small bowl. Add to the wok along with green onions and chopped peanuts and toss to coat, stir-frying for about 5 minutes. Replace lid and let heat though for another few minutes until vegetables are al dente.
- Serve over steamed rice or wide vermicelli noodles.
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