Plant-Based Kung Pao Recipe

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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

  1. Combine all sauce ingredients in a pot over medium heat, whisk to emulsify. Simmer for 10 -15 minutes
  2. Place 2 tbsp of cooking oil into a preheated skillet on medium high heat
  3. Sear stir fry strips for 2 minutes per side. Add peppers , onion and bok choy. Cook an additional 3 – 4 minutes
  4. Place warm rice onto centre of the dish. Pour Kung Pao sauce around the rice
  5. Place Stir Fry strip and vegetable mixture on top of sauce
  6. 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

About the author

Tanya Todd

Tanya Todd

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