Kung Pao 'Chicken' & Vegetables
Recipe type: Stir-Fry
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A vegan version of kung pao using your choice of protein - soy curls, tempeh or tofu - or just add more veggies.
  • 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
  1. Heat oil over medium-high heat in a wok or large skillet.
  2. Add ginger and garlic. Sauté for a couple minutes until it begins to soften.
  3. Add Szechuan peppercorns and dried red chilies. Sauté an additional couple minutes until the chilies become deep red.
  4. 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.
  5. 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.
  6. Serve over steamed rice or wide vermicelli noodles.
Recipe by These Things I Love at http://thesethingsilove.com/2014/02/kung-pao-chicken-vegetables/