Oh Wow Kung Pow
Your favorite Chinese takeout dish just got unclucked. This heat-forward, meat-free spin on Kung Pao chicken will have you chowing down in less time than it takes for delivery.
Ingredients:
1/2 pouch (or 5 oz) Original Daring Pieces, frozen
1 tsp baking powder
3 tbsp canola or other neutral oil, divided
4 scallions, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tsp minced ginger
1 tsp Sichuan peppercorns, ground
4 to 5 dried red chiles, sliced into half-inch pieces
1 tsp sesame oil
1/4 cup roasted, unsalted peanuts
Toasted sesame seeds, for garnish
Steamed white rice, for serving
Sauce
1/4 cup water or vegetable stock
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp cornstarch
Method:
- In a medium bowl, toss the Original Pieces in the baking powder making sure each piece is evenly coated. Preheat a large skillet or wok over medium heat with 2 tbsp of cooking oil. Add the coated Original Pieces to the skillet in one even layer and sear for 5 to 6 minutes on each side, or until golden brown. Remove to a clean plate and reserve.
- Meanwhile, prepare your sauce. In a small bowl, whisk together the water or vegetable stock, soy sauce, hoisin sauce, rice vinegar, sugar and cornstarch until completely smooth and set aside.
- Place the skillet or wok over high heat with 1 tbsp cooking oil. When hot, add scallions (reserving some of the greens for garnish) and red and green bell peppers. Stir fry for 3 to 4 minutes until just softened and beginning to brown at the edges. Add the garlic, ginger and Sichuan peppercorns and stir fry until fragrant—1 to 2 minutes more.
- Carefully pour in your reserved sauce, chiles, stir-fried Original Pieces and stir. When the mixture is bubbling, turn heat to low and simmer for 3 to 4 minutes more or until the sauce is thick and glossy. Drizzle in sesame oil and add peanuts, reserving a few for garnish. Stir and remove from heat.
- To serve, spoon over freshly steamed white rice and garnish with the reserved peanuts, sesame seeds and scallions.
Note: If you don’t have access to Sichuan peppercorns (a staple spice of the Sichuan cuisine, famous for its “tingling” effect), substitute with the same amount of ground black or white pepper.
