VEGAN KUNG PAO NOODLES WITH CHARRED BROCCOLI
Vegan Kung Pao Noodles with Charred Broccoli is a delicious Asian recipe that gets ready within 30 minutes. The combination of hot and sweet slurpy noodles with crunchy peanuts and charred broccoli makes it irresistible.
Provided by Vandana Chauhan
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Spread broccoli florets on a baking tray. Apply some vegetable oil, sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 12-13 minutes or until the florets get golden brown patches.
- Boil noodles as per the instructions given on the packet. Drain and keep aside.
- In a bowl mix sugar, soy sauce, hot sauce, vinegar, and sesame oil. Mix and keep aside.
- Heat vegetable oil in a wok. Add red chilies and peppercorns, sauté for a few seconds. Add minced garlic and sauté until it becomes fragrant.
- Next, add the sauce mix, salt, and cook for around 2 minutes. In a bowl mix water and corn starch. Add the corn starch slurry to the sauce. Stir continuously and cook until the sauce thickens.
- Add boiled noodles, roasted peanuts, charred broccoli, and spring onion to the sauce. Mix everything and cook on high flame for 1-2 minutes. Enjoy!
Nutrition Facts : Calories 578 kcal, Carbohydrate 87 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, Sodium 3052 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving
VEGAN KUNG PAO TOFU WITH BROCCOLI
Crispy fried tofu is smothered in a kung pao stir fry sauce with roasted peanuts and charred broccoli in this quick and easy vegan Americanized Chinese stir fry.
Provided by Eva
Time 25m
Number Of Ingredients 16
Steps:
- In a small mixing bowl whisk together the dark and light soy sauces (see note for substitution), Chinese wine, toasted sesame oil, and ground Sichuan peppercorn. In a small dish whisk together the broth (or water) and corn starch to make a slurry, then add the slurry to the rest of the sauce and whisk to combine. Set aside.
- Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp corn starch and 1/2 tsp salt and toss to coat the tofu.
- Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. Remove the tofu and set on a paper towel lined plate to drain.
- In the wok using the leftover oil add the dried red chiles. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic, and white parts of the scallions and sauté for another 30 seconds, stirring constantly. Add the broccoli and stir fry until bright green and charred, about 2-3 minutes. Add the tofu, peanuts, and sauce and fry for 1-2 minutes. Add the scallion greens and turn off the heat.
- Serve the kung pao tofu with jasmine rice and enjoy hot.
KUNG PAO CHICKEN WITH BROCCOLI
Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 28m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
- Toss chicken with 1 tblsp cornstarch to coat.
- Heat 2 tblsps oil in wok over high heat.
- Add chilies and cook until blackened, about 2 minutes.
- Add chicken and cook until browned, stirring frequently, 1-2 minutes.
- Remove chicken using slotted spoon.
- Set aside.
- Add remaining 2 tblsps oil to wok.
- Add green onions, garlic and ginger and stir-fry 1 minute.
- Add broccoli and stir-fry 2 minutes.
- Stir sauce and add to wok.
- Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
- Mix in chicken and peanuts and heat.
- Serve with rice.
KUNG PAO BROCCOLI
Amazing side dish to any Asian style meal
Provided by barbara lentz
Categories Vegetables
Time 25m
Number Of Ingredients 16
Steps:
- 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
- 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts
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