Kung Pao Veg | 宫保蔬菜丁
- Daniel
- Feb 25, 2022
- 3 min read
Updated: May 22
My eldest daughter requested this version of Kung Pao dish. She became a vegetarian 2 years ago (guess she is following her dad's footsteps) and she always loved my Kung Pao Chicken (even tho it is spicy for her palate). I stumbled upon ChefSteps video on YouTube. It was at that exact lightbulb moment that this dish is born.
I used the ingredients and recipe for this veg version and it failed epically. It is too gooey and lumpy without any flavors, so I tried a different approach discarding the starches. replacing some ingredients and implementing more flavors. I am glad that it works like a charm!
I also decided to serve this on some fried Vietnamese rice paper. I am certain that once you tried frying the rice paper, you will never look at it the same way again. It is perhaps the crispiest food that you will ever eat. Give this veg version a try and you will be amazed.
Ingredients:
Inspired by ChefSteps
(Serve 4)
Veg:
Shiitake Mushrooms Coarsely Sliced, 400g
Cauliflower Coarsely Sliced, 800g
Pecans / Walnuts, 200g
Marinade:
Sesame Oil Oil, 1/2 TBSP
Soy Sauce, 1 TBSP
ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP
Liquid Smoke Preferably Stubb's, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Sauce:
Maple Syrup Preferably Grade A, 2 TBSP
ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP
Soy Sauce, 1.5 TBSP
Chili Oil, 1 TBSP Adjust To Preference
Vegetable Stock, 60ml
Smoked Paprika, 1 TSP
Cayenne, Pinch
Sea Salt, Pinch
Kung Pao Veg:
Canola / Peanut / Vegetable Oil, 2 TBSP + More For Frying
Sichuan Peppercorns, 1/3 TSP
Dried Chilies Coarsely Sliced, 6 Adjust To Preference
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1"
Scallions Finely Sliced, 3 Stems + More For Garnishing
Cashew Nuts Roasted, 50g
Black Vinegar, 2 TBSP
Vietnamese Rice Paper, 4 (Optional)
Fresh Coriander Coarsely Chopped, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Oven
Food Processor
Directions:
Please visit my "How To Make Chili Oil" page for the recipe.
Make the ChefSteps-Inspired Veg Mix
Preheat oven to 70°C (160°F).
Spread mushrooms and cauliflower on a parchment-lined tray.
Bake for 2½ hours until dry.
Blitz in a food processor until coarsely ground—don’t over-blend into a paste.
Transfer to a large mixing bowl.
Blitz pecans until coarsely ground and add to the bowl.
Mix well using a 1:2:4 ratio of nuts, mushrooms, and cauliflower.
Measure out 200g for this recipe and set aside. The rest can be frozen.
Marinate the Veg Mix
Combine 200g of the veg mix with the marinade ingredients in a large bowl.
Mix until well combined.
Cover and refrigerate until ready to use.
Prepare the Sauce
In a bowl, mix all sauce ingredients until fully combined.
Set aside.
Cook the Kung Pao Veg
In a skillet over medium heat, add oil.
Add peppercorns and dried chilies. Sauté until aromatic and toasted.
Strain and discard peppercorns and chilies. Return oil to skillet.
Add garlic and ginger. Sauté until fragrant.
Add scallions and sauté briefly.
Add marinated veg and sauté for 30 seconds.
Increase heat to medium.
Pour in the sauce and cook until liquid evaporates, stirring occasionally.
Remove from heat. Add roasted cashews and black vinegar.
Fold to combine. Set aside.
Fry the Vietnamese Rice Paper
Heat about 1" of oil in a skillet over medium-high heat.
Check readiness with a wooden chopstick—bubbles should form around it.
Drop in a sheet of rice paper. It will puff instantly. Remove and drain.
Repeat with remaining rice paper.
Assemble and Serve
Place crispy rice paper on serving plates.
Spoon the Kung Pao Veg on top.
Garnish with coriander.
Serve immediately.
1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative.
A flavor bomb!
Yorumlar