Kung Pao Non-Chicken Chicken

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Kung Pao Non-Chicken Chicken

Kung-Pao-Non-Chicken-Chicken-(Vegan)-w

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Great to serve when entertaining or eating solo, this recipe is beautiful and delicious. Celebrity Chef Elysabeth Alfano made this for our Veggie Fest Presents cooking class on Saturday, September 28, 2019 at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

 1 (8-ounce) package Upton’s Naturals Seitan
 1 tablespoon soy sauce
 2 teaspoons vegan ponzu sauce (Marukan)
 2 ½ teaspoons cornstarch, divided
 1 tablespoon mushroom broth or vegetable broth
 1 tablespoon soy sauce
 1 tablespoon hoisin sauce
 1 teaspoon sesame oil
 ½ teaspoon ground Sichuan pepper
 1 tablespoon peanut or vegetable oil
 8 to 10 dried red chilies such as arbol peppers (slender pods about 3” in length) (or to taste), broken apart and crumbled
 5 scallions, cut lengthwise into thin wisps and halved (or cut into thirds if scallions are long)
 3 garlic cloves, minced
 1 ½ teaspoons grated fresh ginger
 Black sesame seeds to taste
 Salted peanuts for garnish

Instructions

1

Cut the seitan into 1-inch cubes and place in a bowl.

2

Combine soy sauce, ponzu sauce, and 1 1/2 teaspoon cornstarch in a small bowl. Mix until cornstarch dissolves and pour over seitan. Set aside to marinate for 10 minutes.

3

In a separate bowl, combine mushroom broth, soy sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and Sichuan pepper. Mix until cornstarch dissolves. Set aside.

4

Heat the oil in a large wok over medium-high heat. Add chilies, stir-fry for about 30 seconds. Add marinated seitan and mushroom broth sauce and stir for 2 to 3 minutes. Add scallions, garlic, ginger, and sesame seeds. Stir-fry for a few more minutes. Remove from heat.

5

Serve over brown rice, garnished with salted peanuts and extra scallions.

Serves 2

Note: Ponzu Sauce often has fish in it. If you can’t find a vegan version, an acceptable substitute would be 1 teaspoon orange juice, ½ teaspoon mirin and ½ teaspoon rice vinegar.

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Ingredients

 1 (8-ounce) package Upton’s Naturals Seitan
 1 tablespoon soy sauce
 2 teaspoons vegan ponzu sauce (Marukan)
 2 ½ teaspoons cornstarch, divided
 1 tablespoon mushroom broth or vegetable broth
 1 tablespoon soy sauce
 1 tablespoon hoisin sauce
 1 teaspoon sesame oil
 ½ teaspoon ground Sichuan pepper
 1 tablespoon peanut or vegetable oil
 8 to 10 dried red chilies such as arbol peppers (slender pods about 3” in length) (or to taste), broken apart and crumbled
 5 scallions, cut lengthwise into thin wisps and halved (or cut into thirds if scallions are long)
 3 garlic cloves, minced
 1 ½ teaspoons grated fresh ginger
 Black sesame seeds to taste
 Salted peanuts for garnish

Directions

1

Cut the seitan into 1-inch cubes and place in a bowl.

2

Combine soy sauce, ponzu sauce, and 1 1/2 teaspoon cornstarch in a small bowl. Mix until cornstarch dissolves and pour over seitan. Set aside to marinate for 10 minutes.

3

In a separate bowl, combine mushroom broth, soy sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and Sichuan pepper. Mix until cornstarch dissolves. Set aside.

4

Heat the oil in a large wok over medium-high heat. Add chilies, stir-fry for about 30 seconds. Add marinated seitan and mushroom broth sauce and stir for 2 to 3 minutes. Add scallions, garlic, ginger, and sesame seeds. Stir-fry for a few more minutes. Remove from heat.

5

Serve over brown rice, garnished with salted peanuts and extra scallions.

Serves 2

Note: Ponzu Sauce often has fish in it. If you can’t find a vegan version, an acceptable substitute would be 1 teaspoon orange juice, ½ teaspoon mirin and ½ teaspoon rice vinegar.

Kung Pao Non-Chicken Chicken
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