Tuesday, October 22, 2013

Kung Pao Chick'n

Thanks to @gardein for their wonderful vegan meat substitutes for making this recipe and most of my others beyond possible!

As you may know, I have recently added a facebook page specifically for this blog where I post pictures of food that I have made for myself but haven't blogged about.  This allows followers of the page to request (by "liking" or commenting on the photos) a recipe.  Well, this recipe is a result of that.  4 people liked this photo just minutes after I posted it, so I knew I had to get to blogging the recipe!  **You can thank them for this :-)

1 pkg gardein Chick'n Scallopini, thawed & cut into chunks (or 2pkg mandarin crispy chick'n)
1/4 cup roasted cashew pieces (can replace with 3 TBS roasted peanuts)
8-12 dried red chilies, seeded and cut into halves

3 tablespoons cooking oil
1 small onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
5 slices peeled fresh ginger, minced
2 cloves garlic, minced

1 stalk scallion (chopped)
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine (rice wine cooking wine)
1 teaspoon oil

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon vegan Worchestershire sauce
2 tablespoons water
1 teaspoon corn starch

Marinate chick'n chunks (or chick'n pieces) with the ingredients above for 30 minutes.

Mix the sauce ingredients in a small bowl and set aside.

Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chick'n until they are almost fully cooked.  Remove from wok and set aside

Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

Add in the ginger, garlic, onion and bell pepper and do a quick stir before adding in the dried red chilies.  Stir fry the dried red chilies until aromatic and they smell spicy, then add back in the chick'n chunks.

Do a quick stir before adding in the roasted cashews and continue to stir a few times. Add in the sauce and stir continuously until the chick'n is evenly coated with the sauce. Add in the scallions and stir to combine then serve.


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