This plant-based Kung Pao recipe packs a flavourful punch. Experience the rich combination of Sweet Chilli Sauce, Coconut Milk, and Peanutbutter- it’s delish! This is also super easy to make, saving you lots of time and effort.
Shelf Life: Enjoy Fresh / Serves: 4
Instructions
- Combine all sauce ingredients in a pot over medium heat, whisk to emulsify. Simmer for 10 -15 minutes
- Place 2 tbsp of cooking oil into a preheated skillet on medium high heat
- Sear stir fry strips for 2 minutes per side. Add peppers , onion and bok choy. Cook an additional 3 – 4 minutes
- Place warm rice onto centre of the dish. Pour Kung Pao sauce around the rice
- Place Stir Fry strip and vegetable mixture on top of sauce
- Garnish with chopped cilantro or whole cilantro sprigs
Ingredients
- Unsalted Peanut Butter – 50 grams
- Coconut Milk 750 grams
- Sweet Chili Sauce 100 grams
- Hot Water 150 grams
- Red Pepper – Julienne 100 grams
- Sweet Red Onion -Julienne 60 grams
- Baby Bok Choy – quartered 150grams
- Modern Meat Stir fry Strips 300 grams
Garnish
- Forbidden Black Rice 1000 grams *substitute with rice noodles if preferred
- Cilantro 8 sprigs
