Two versions of Vegan Kung Pao Chicken: junk food and whole food.
Video link in bio.
Junk food version recipe:
Ingredients:
Sauce:
Maltose (or sugar) – 2 tbsp
Chinese black vinegar – 2 tbsp
Chinese cooking wine (Shaoxing wine) – 1 tbsp
Dark soy sauce – 1 tsp/to taste
Vegetable bouillon powder – ¼ tsp
Sichuan red chili oil – 1 tbsp
Cornstarch – 1 tsp
Canola oil – 2 tbsp
Vegan chicken – 1 pack (227g)
Cornstarch – 1½ tsp
Fresh red chilies, sliced – 1 piece
Garlic, sliced – 2 cloves
Ginger, finely sliced – ½ inch
Green onion, white and green separated, chopped – 3 stalks
Cashews, roasted – 20g
Peanuts, roasted – 20g
Whole food version:
Ingredients:
Soya chunks (soy meat) – 100g dry
Garlic, minced – 2 cloves
Ginger, minced – ½ tbsp
Fresh red chilies, sliced – 1 piece
Green onion, white and green separated, chopped – 3 stalks
Light soy sauce – 2 tsp/to taste
Chinese cooking wine (Shaoxing wine) – 1 tbsp
Chinese black vinegar – 2 tbsp/to taste
Vegetable broth – 2 cups or more
Dates, finely chopped – 1 tbsp
Korean chili powder, mild – 2 tsp
Sichuan peppercorn, toasted, ground – ½ tsp
Cashews, roasted – 20g
Peanuts, roasted – 20g
