Plant-Based Kung Pao Recipe

Share on facebook
Share on google
Share on twitter
Share on linkedin
A VPN is an essential component of IT security, whether you’re just starting a business or are already up and running. Most business interactions and transactions happen online and VPN

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


  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


  • 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


  • Forbidden Black Rice  1000 grams  *substitute with rice noodles if preferred
  • Cilantro 8 sprigs

About the author

Tanya Todd

Tanya Todd

Leave a Reply

Recent Posts

Modern Meat
Dylan Nelson

Veganuary Series: Meet Rachel & Tanya

Now that you’ve gotten to know Cassidy and Chris, let’s get to know more of the Modern Meat team! Although we are well into Veganuary, before we started, we interviewed our team to find out how they were feeling entering the month. Today, let’s meet Rachel and Tanya!

Read More »

Follow Us

Sign up for our Newsletter

Scroll to Top