Hunan Kung Pao is one of my favorite dishes to eat when I go out, but I needed to come up with a vegan version as most places cook it in a chicken stock. If you’re like me, you like your food spicy, but if you don’t, just add less chilies. I added lots of veggies and used bean thread noodles so this recipe is also gluten-free.
In a wok, quick fry the veggies so the colors brighten and are tender but not soft; approximately 5 – 7 minutes. Like with everything, using a homemade vegetable stock in the sauce rather than store bought, makes the dish taste fresher. When done, I like topping it with fresh basil, cilantro, peanuts and a squeeze of lime.
Hunan Kung Pao
- 1 Tblsp Coconut Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Tblsp Grated Ginger
- 1 - 4 Red Thai Chilis
- 1 Red Bell Pepper
- 2 Carrots sliced diagonally
- 2 Cups Chopped Kale
- 4 Servings Bean Thread Noodles
- 2 tsp Grated Ginger
- 1 Clove Crushed Garlic
- 1/2 Cup Vegetable Stock
- 1/3 Cup Tamari/ Soy Sauce
- 1/4 Cup Rice Vinegar
- 2 Tblsp Maple Syrup
- 1 Tblsp Cornstarch
- 1 - 2 tsp Chili Flakes optional
Start by making the sauce. Combine all the ingredients and whisk until it is all combined. If you like food spicier, add the chili flakes. Set aside for later.
Heat the coconut oil in a wok over medium heat. Add the ginger, garlic, red thai chilis and onions. Saute for 1 minute or until the chilis start to blister.
Add the carrots and red bell peppers. Stir and cover for 2 minutes. Cook until the vegetables are tender but not soft; approximately 5 - 7 minutes.
While this is cooking, boil the bean thread noodles in a saucepan for 1 minute. Drain and rinse.
Add kale to the wok and cover for 1 minute. Add desired amount of sauce and cook until the sauce thickens; approximately 2 minutes. At this point you can either toss in the noodles or serve the vegetables on top of them. Top with peanuts.