Recipe for Vegetarian Kung Pao Chicken
Classic Szechuan Dish
For those who enjoy Asian cuisine this recipe for vegetarian Kung Pao Chicken is sure to delight your taste buds. Ingredients like sesame oil, fresh garlic, ginger and red pepper flakes gives it that classic Szechuan flair without the use of meat. For this particular recipe, Quorn Chick 'n Tenders are the meat substitute of choice.
Ingredients List Part 1
Vegetarian Kung Pao Chicken Ingredients List:
- 1 packages of Quorn Chick 'n Tenders
- 2 eggs
- 2 teaspoons salt
- 3 tablespoons sesame oil
- 3 tablespoons cornstarch
- 3 tablespoons canola oil
- ½ teaspoon red pepper flakes
- 2/3 cup chopped unsalted peanuts
- 5-6 cloves minced garlic
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh ginger
Ingredients List Part 2
- 1/3 cup vegetable stock
- 1/3 cup rice wine or dry sherry
- 5 tablespoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons rice vinegar
- 2 small green peppers
- 2 medium zucchini
- 8 ounces mushrooms
Marinate Quorn Chick'n Tenders
In a medium bowl, combine:
- Quorn Chick'n Tenders
- Eggs
- 2 teaspoons salt
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
Mix well and let set for about 15 minutes.
Prepare Remaining Ingredients
While the Chick'n Tenders marinate, prepare remaining ingredients using a food processor. This includes:
- Chop peanuts
- Slice peppers, mushrooms, zucchini
Also:
- Slice green onions
- Chop ginger
- Mince garlic
Place ingredients in individual bowls to make it easy to add them as needed to the recipe. It's also convenient to measure all the liquids into one measuring cup to be added later.
Heat Large Wok or Fry Pan
Heat canola oil mixed with sesame oil in a large wok or fry pan. When it is very hot, add the marinated Chick'n Tenders. Cook for about 3-4 minutes. Continue to stir to prevent sticking. When Chick'n Tenders are lightly browned remove from pan to a plate lined with a paper towel to absorb excess oil. Set aside.
In a Separate Pan
Combine the following ingredients in a separate pan. Stir fry until lightly browned.
- Garlic
- Green onions
- Ginger
Add Mushrooms and Peppers
Add the mushrooms and peppers. Zucchini takes less time to cook and should be added last to avoid overcooking.
- Mushrooms
- Peppers
- Zucchini
Peanuts and Zucchini
Add peanuts zucchini and red pepper flakes. While they simmer mix up cornstarch mixture in a small bowl:
- 1 tablespoon cornstarch
- 1/3 cup water
- Mix well and set aside
Add Liquids
Add liquids:
- Vegetables stock
- Rice wine
- Soy sauce
- Sugar
- Vinegar
- Remaining 1 teaspoon of salt
- Remaining 2 tablespoons sesame oil
Mix well, and stir in cornstarch mixture
Add Quorn Chick'n Tenders
Add the Quorn Chick'n Tenders. Heat through and add cornstarch mixture. Reduce heat to low and let the Vegetarian Kung Pao Chicken simmer for 2 to 3 minutes. Mix and serve on a bed of rice.
Not Vegan Friendly
This recipe for vegetarian Kung Pao Chicken is not vegan friendly. Even if you use an egg substitute, the Quorn product uses egg as a binder. Another option would be to replace the Quorn with tofu if you want to make a vegan version of Kung Pao Chicken.
