Stir-Fry Kung Po NoChicken
Your familiar Asian-inspired stir-fried chicken recipe can be easily transformed to plant-based with The Vegetarian Butcher NoChicken Chunks.
Ingredients
Pre-Cooked Kung Po Sauce
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Black Vinegar 200 ml
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Sugar 120 g
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Dark Soya Sauce 40 ml
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Chilli Oil 40 ml
Kung Po NoChicken Chunks
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Cooking Oil 20 g
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Garlic, sliced 20 g
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Young Ginger, sliced 20 g
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Spring Onion, white part sliced 20 g
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Dry Chilli, sliced 10 g
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Kung Po Sauce, as above 200 g
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Spring Onion, green part 40 g
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Walnut, roasted 40 g
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Potato Starch (5gm Potato Starch + 10gm Water), optional
Preparation
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Pre-Cooked Kung Po Sauce
- In a sauce pot, add in all ingredients and bring to boil. Ready to use.
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Kung Po NoChicken Chunks
- Season wok, sweat the garlic, young ginger, spring onion, dry chilli until fragrant.
- Fold in kung po sauce, NoChicken*, spring onion, walnut, tossing in high heat. Optional to add starch.
- Ready to serve.
*NoChicken, blanched and deep fried
