Monday, February 6, 2012

Everyday Kung Pao


Whenever I start chopping vegetables for a stir-fry, which is often, Rick looks at me hopefully, and asks, Kung Pao??? He's so sweet, I hate to say no, but the truth is, my recipe for Kung Powerful Tempeh is a bit labor intensive for a work night. What Rick is really asking for is the flavor of the spicy sauce, and the crunch of peanuts. By swapping out the tempeh for tofu, and skipping the marinating step, this can be a much simpler, faster dish to make. Just mix up the sauce ingredients, chop whatever veggies you have on hand, and make a batch of rice, or stir-fry some leftover rice in with the veggies. A quicker alternative to making rice is to throw on a pot of quinoa. Not only is it a complete protein, it cooks in about 15-20 minutes and tastes great wherever rice is normally used.

OK! So let's have some spicy Kung Pao for dinner tonight! And maybe tomorrow night too. It's that good, and that easy.

Everyday Kung Pao

Sauce
3 T sesame oil (you can use part hot pepper sesame oil if you have it)
3 T tamari
3 T maple syrup (or agave)
1 T ume plum vinegar (or white or cider vinegar)
3 T grated fresh ginger (or the chopped kind that comes in a jar)
1 lg clove garlic, chopped fine (again, the kind in a jar is good too)
1 T arrowroot powder

Mix sauce ingredients, adding the arrowroot gradually and mixing in well to get the clumps out. Set aside.

Chop
1/2-1 cup each: onion, celery, carrot
1-2 cups each: broccoli, greens (kale, chard, spinach, cabbage, etc)

Other Ingredients
1/2-1 package extra firm tofu, crumbled or cut into cubes
1/2-1 cup peanuts
1-2 tsp red pepper flakes to taste
coconut oil for cooking

Heat the coconut oil in a heavy skillet or wok over medium to medium-high heat.
(I use a big cast iron skillet with a glass lid, and on my cheap electric stove, I set it on "6")
Don't let the oil smoke!
Throw in the tofu, peanuts, and red pepper flakes. Stir them around for 1-2 minutes.
Add onion, celery, and carrots, and stir for 1-2 minutes.
Add greens, and stir in till just wilted.
Add broccoli and stir for about 1 minute, until it's bright green.

Pour the sauce over the veggies, but don't stir it yet.
Cover, turn off the heat, and let it steam for 5-10 minutes.
Stir in the sauce to coat the veggies, and serve over rice.
Eat!

9 comments:

Jean said...

I loooooove this! jean!

JoyceK said...

Kung Pao is my very favorite. This recipe is awesome!! Thanks for sharing.

PA said...

Not only do the recipes sound yummy, but the photos are beautiful - and it's not easy to photograph food!

Colleen W said...

Your recipes always look intriguing and beautiful. Your artistic eye extends to your cooking.
Colleen W

Brenda Leap said...

Sounds yummy. Will try it tonite.
Brenda L

pattayo said...

Wow, a beautiful dish!

AsariA said...

Love reading your foodie stuff. The pictures are great.

Anonymous said...

Hi! This looks amazing, can't wait to try it!

I am curious how much oil you would use to cook this . . . the fat content is a thing for me. Also curious to know whether you've used oil other than coconut - I don't always have it on hand or want to use it, I limit how much of that I get.

Thanks!!

Kim Miles said...

Try omitting the oil all together, and saute in water or vegetable stock instead. You won't notice much of a difference!