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
Stir-Fry Kung Po NoChicken
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$9336.0
Pre-Cooked Kung Po Sauce
Black Vinegar
/ml
200.0 ml
0%
Knorr Vegetarian Seasoning Powder 1kg
/g
40.0 g
0%
Points
Sugar
/g
120.0 g
0%
Dark Soya Sauce
/ml
40.0 ml
0%
Chilli Oil
/ml
40.0 ml
0%
Kung Po NoChicken Chunks
Cooking Oil
/g
20.0 g
0%
Garlic, sliced
/g
20.0 g
0%
Young Ginger, sliced
/g
20.0 g
0%
Spring Onion, white part sliced
/g
20.0 g
0%
Dry Chilli, sliced
/g
10.0 g
0%
Kung Po Sauce, as above
/g
200.0 g
0%
NoChicken Chunks
/g
200.0 g
0%
Spring Onion, green part
/g
40.0 g
0%
Walnut, roasted
/g
40.0 g
0%
Potato Starch (5gm Potato Starch + 10gm Water), optional
/g
0.0 g
0%
/
Pre-Cooked Kung Po Sauce
-
Black Vinegar 200.0 ml
-
Sugar 120.0 g
-
Dark Soya Sauce 40.0 ml
-
Chilli Oil 40.0 ml
Kung Po NoChicken Chunks
-
Cooking Oil 20.0 g
-
Garlic, sliced 20.0 g
-
Young Ginger, sliced 20.0 g
-
Spring Onion, white part sliced 20.0 g
-
Dry Chilli, sliced 10.0 g
-
Kung Po Sauce, as above 200.0 g
-
Spring Onion, green part 40.0 g
-
Walnut, roasted 40.0 g
-
Potato Starch (5gm Potato Starch + 10gm Water), optional
Preparation
-
Pre-Cooked Kung Po Sauce
- In a sauce pot, add in all ingredients and bring to boil. Ready to use.
-
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
