Time required: 40 min | Serves: 3-4pax
Kung Pao, is a spicy, stir-fried Chinese dish made with cubes of protein, peanuts, vegetables, and chili peppers. This classic dish is a Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Nothing more appetising than having it with a bowl of hot steamed rice.
INGREDIENTS
For marinade
200 g soybean tempeh, cut into 1.5cm cubes
1 tsp olive oil
1 tsp corn starch
1 tsp Chinese cooking wine
⅛ tsp salt
A dash of white pepper
For sauce
1 tbsp tamari
½ tsp dark soy sauce
1 tbsp rice vinegar
2 tsp sugar
3 tbsp water
1 tsp corn starch
Others
3 tbsp olive oil
3 cloves garlic, minced
2 slices ginger, minced
3 dried chillies, soaked and deseeded
6 stalks scallion (white part only), diced
1 medium red onion, cubed
½ red capsicum, cubed
½ cup cashew nuts, toasted
HOW TO MAKE KUNG PAO TEMPEH
1. Marinate the tempeh. Mix together all the marinade ingredients in a bowl and marinate the tempeh in it. Set aside for 20 minutes.
2. Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
3. Heat 2 tablespoons oil in a wok over high heat. Sear the tempeh, remove from the wok to a bowl, and set aside.
4. Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, scallions and onion. Cook for a minute or two until fragrant.
5. Add the tempeh back to the pan and turn up the heat to high. Stir-fry for a minute. Add the capsicums. Mix it well.
6. Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
7. Finally, add the cashew nuts. Give everything a final stir and serve with a bowl of steamed rice.
Tips : Cashew nuts can be replaced with peanuts. If you like the dish more numbing, add a teaspoon of Szechuan peppercorn together with the ginger.
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