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Kung Pao

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!

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
  1. Combine the wheat meat, rice wine, soy sauce and sugar in medium bowl. Set aside to marinate 30 min; toss occasionally.
  2. Combine broth, rice wine, hoisin, soy sauce, sesame oil and garlic in small bowl; set aside. Dissolve cornstarch in cup with water. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over rice.

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