These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Kung Pao
From Farm Where Life is Good
<p>Lots of ingredients but fairly easy to find them all in the Asian section of the supermarket. Great way to eat up those fresh bell peppers and treat family and friends to some custom “take-out” right from your own kitchen!</p>Source: Adapted from: Serving up the Harvest by Andrea Chesman (Entered by Lara Rasmussen Anderson)
Serves: 4
Ingredients
1 lb
seitan ("wheat meat") **White Wave brand is the best.
1 Tbsp
Chinese rice wine or dry sherry
1 Tbsp
soy sauce
1 tsp
chili paste with garlic
1 tsp
sugar
1/4 cup
vegetable broth
2 Tbsp
rice wine or dry sherry
2 Tbsp
hoisin sauce
2 Tbsp
soy sauce
2 tsp
dark sesame oil
4
garlic cloves, minced
2 tsp
cornstarch
1 Tbsp
water
2 tsp
peanut or canola oil
2
red bell peppers, cubed
2
green bell peppers, cubed
2
fresh red or green chiles, seeded, diced
1 cup
sliced water chestnuts
4
scallions, white and tender greens, sliced
1/4 cup
roasted unsalted peanuts
cooked white rice for serving
Step by Step Instructions
- Combine the wheat meat, rice wine, soy sauce and sugar in medium bowl. Set aside to marinate 30 min; toss occasionally.
- Combine broth, rice wine, hoisin, soy sauce, sesame oil and garlic in small bowl; set aside. Dissolve cornstarch in cup with water. Set aside.
- Heat wok or large fry pan over high heat. Add 1 ½ Tbsp oil and swirl to coat pan. Add wheat meat and marinade and cook 5min. Transfer to bowl and keep warm.
- Heat remaining 1 ½ Tbsp oil and add peppers, chiles and stirfry until soft, 3-4 min. Add chestnuts and scallions and stirfry 1 min.
- Return cooked wheat meat to pan and stirfry 1min to heat thru. Add the broth mixture and bring to boil. Add cornstarch/water mixture and stir until sauce boils and thickens. Add peanuts and toss to coat.
- Serve over rice.