Rosetalleo What's for Dinner - Kung Pao Veggie chicken

[Guest guest]

This does not require peas and carrots, but I like it with peas and carrots

because they are garden picked. Traditionally everything is cut into cubes of

equal size, when I use the peas and carrots I julienne or slice everything

instead.

 

This is one of my partner's favorite vegetarian dishes (he is omnivore). I got

the Fri-chik after reading a lot of positive reports from group members here.

The minimum order from Amazon.com is 12 cans, so I took a gamble and ordered it.

I make this often but have not written it down before. The quantities are

approximate (it is not baking so handfuls are OK....LOL).

 

1 can worthington/loma linda fri chik - cut into cubes or slices

1/2 to 1 cup celery, julienned or cubed

1/2 to 1 cup snow pea pods, cut into 2-3 pieces per pod (optional)

2-3 carrots, sliced thinly (optional)

Handful chopped fresh cilantro

Handful chopped fresh scallion greens

Handful or two toasted crushed peanuts

6 garlic cloves, minced

2 Tbs grated fresh ginger

Handful (or less) little red peppers. I use fresh red Pequins. Leave them

whole, and make a couple of slits in them.

 

vegetable oil with a few drops of dark sesame oil

 

Sauce:

1 -2 tsp corn starch

soy sauce

orange glaze (this is 'failed' marmalade - can use a little sugar and rice

vinegar instead)

little dark sesame oil

Some of the grated ginger

A little white wine or sherry

 

Mix these sauce ingredients in the proportions you like to make about a cup of

sauce.

 

Put oil on wok, allow it to heat, put the celery, optional carrots, ginger, and

hot peppers, toss until half cooked. Add veggie chicken, garlic and some of the

minced scallions, keep stirring, add the snow peas and continue stirring until

the peas are cooked but crunchy. Add the sauce and keep stirring. When the

sauce thickens turn burner off. Sprinkle crushed peanuts on top, add some

scallions greens and cilantro. Serve with rice (brown jasmin is very nice).