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
A flavorful dish with a touch of spice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Ingredients
- 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
Sauce
- 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
Instructions
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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.
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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.
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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.
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While this is cooking, boil the bean thread noodles in a saucepan for 1 minute. Drain and rinse.
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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.
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