Kung Pao Non-Chicken Chicken

AuthorVeggie Fest TeamRating

Kung-Pao-Non-Chicken-Chicken-(Vegan)-w

CategoryCuisineDietsYield4 Servings

Great to serve when entertaining or eating solo, this recipe is beautiful and delicious. Celebrity Chef Elysabeth Alfano made this for our Veggie Fest Presents cooking class on Saturday, September 28, 2019 at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

 1 (8-ounce) package Upton’s Naturals Seitan
 1 tablespoon soy sauce
 2 teaspoons vegan ponzu sauce (Marukan)
 2 ½ teaspoons cornstarch, divided
 1 tablespoon mushroom broth
 1 tablespoon soy sauce
 1 tablespoon hoisin sauce
 1 teaspoon sesame oil
 ½ teaspoon ground Sichuan pepper
 1 tablespoon peanut or vegetable oil
 8 to 10 dried red chilies (or to taste), broken apart and crumbled
 5 scallions, cut lengthwise into thin wisps and halved (or cut into thirds if scallions are long)
 3 garlic cloves, minced
 1 ½ teaspoons grated fresh ginger
 Black sesame seeds to taste
 Salted peanuts for garnish

Instructions

1

Cut the seitan into 1-inch cubes and place in a bowl.

2

Combine soy sauce, ponzu sauce, and 1 1/2 teaspoon cornstarch in a small bowl. Mix until cornstarch dissolves and pour over seitan. Set aside to marinate for 10 minutes.

3

In a separate bowl, combine mushroom broth, soy sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and Sichuan pepper. Mix until cornstarch dissolves. Set aside.

4

Heat the oil in a large wok over medium-high heat. Add chilies, stir-fry for about 30 seconds. Add marinated seitan and mushroom broth sauce and stir for 2 to 3 minutes. Add scallions, garlic, ginger, and sesame seeds. Stir-fry for a few more minutes. Remove from heat.

5

Serve over brown rice, garnished with salted peanuts and extra scallions.

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Ingredients

 1 (8-ounce) package Upton’s Naturals Seitan
 1 tablespoon soy sauce
 2 teaspoons vegan ponzu sauce (Marukan)
 2 ½ teaspoons cornstarch, divided
 1 tablespoon mushroom broth
 1 tablespoon soy sauce
 1 tablespoon hoisin sauce
 1 teaspoon sesame oil
 ½ teaspoon ground Sichuan pepper
 1 tablespoon peanut or vegetable oil
 8 to 10 dried red chilies (or to taste), broken apart and crumbled
 5 scallions, cut lengthwise into thin wisps and halved (or cut into thirds if scallions are long)
 3 garlic cloves, minced
 1 ½ teaspoons grated fresh ginger
 Black sesame seeds to taste
 Salted peanuts for garnish

Directions

1

Cut the seitan into 1-inch cubes and place in a bowl.

2

Combine soy sauce, ponzu sauce, and 1 1/2 teaspoon cornstarch in a small bowl. Mix until cornstarch dissolves and pour over seitan. Set aside to marinate for 10 minutes.

3

In a separate bowl, combine mushroom broth, soy sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and Sichuan pepper. Mix until cornstarch dissolves. Set aside.

4

Heat the oil in a large wok over medium-high heat. Add chilies, stir-fry for about 30 seconds. Add marinated seitan and mushroom broth sauce and stir for 2 to 3 minutes. Add scallions, garlic, ginger, and sesame seeds. Stir-fry for a few more minutes. Remove from heat.

5

Serve over brown rice, garnished with salted peanuts and extra scallions.

Kung Pao Non-Chicken Chicken