Kung pao vegano

Ingredientes

• 125 grams (2 cups) Textured Vegetable Protein Chunks
• 360 ml (1 3/4 cup) Vegetable stock
• 1 tbsp Light soy sauce
• 2 tsp Bicarbonate of soda
• 1 tsp Cornflour
• 2 tbsp Dark brown sugar
• 1/2 tsp Ground Ginger
• 1 tsp Cornflour
• 100 ml (1/2 cup) Vegetable stock
• 5 tbsp Light soy sauce
• 2 tsp Dark soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Shaoxing wine (or Mirin or dry white wine)
• 2 tsp Hoisin sauce
• 2 tbsp Toasted Sesame oil
• 1 tbsp Garlic Puree (3 cloves of Garlic)
• 2 tsp Chilli Puree (2 red chilli's)
• 1 Red Pepper (Chopped into squares )
• 1 Green Pepper (Chopped into squares )
• 4 Spring onions (green onions) (Chopped)
• 2 tbsp Cashew nuts (Handful)

Modo de preparo

1. 1

   Soak textured vegetable protein in vegetable stock for 10 mins

2. 2

   Meanwhile, chop vegetables and make Kung Pao sauce

3. 3

   Mix all Kung pao sauce ingredients (above) together and set to one side

4. 4

   Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.

5. 5

   Heat 1 tbsp of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned.Remove from pan and place to one side.

6. 6

   Add 1 tbsp of oil to the wok/ large pan with garlic puree, chilli puree and the peppers.Fry on high heat for 1 min.

7. 7

   Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.

8. 8

   Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes.Serve with Basmati rice and Enjoy!!