Facebook Quiz 1

Quiz 1

Vegetarian Kung Pao Chicken (Wheat Gluten) 

Kung Pao chicken (宫保鸡丁) is a classic dish in Sichuan Cuisine. Allegedly, the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. His title was Gōng Bǎo (宮保), or palatial guardian. 

The name "Kung Pao" chicken is derived from this title. The original Sichuan version uses chicken as its primary ingredient. 

Kung Pao "Chicken" Recipe: 

3/4lb of seitan/tofu or tempeh. You could also use to furky bits, 

2 cloves garlic, pressed or minced 1small onion, 

sliced 1/2 red bell pepper 

1/2 green bell pepper 

1/2c dry roasted cashews or peanuts 

Combine the following with 1/4cup water for sauce: 

1/4cup (4TB)soy sauce or Braggs 

2TB lemon juice 

2TB sugar 2tsp cornstarch or arrowroot 

1/2-1tsp crushed red pepper. Add more or less to taste

Steps: 

1)Stir fry "meat" and garlic in a wok for about 3 minutes until "meat" is golden 

2)Add bell peppers and onion. Stir fry a bit 

3)Add sauce and cook until sauce thickens. 

4)Serve over brown rice!