Dinner/Lunch,  Plant Based

Kung Pao

Let’s speak Chinese today!

Or at least eat it 😉

Kung Pao is one of my favorite Chinese dishes. I don’t choose to eat Chinese cuisine too often, don’t have much time left between all that Indian food 😂😂

This recipe is another one that comes from polish cookbook Jadlonomia – for all my polish speaking friends 😉

I will be making more dishes from her book and blog for my english speaking friends so don’t worry if you see something yummy, but can’t figure out how to make it.

Let me know in comments if there is anything specific you would want me to make.

You can add tofu or make it as it is in the original recipe.

I felt like adding some crunchy tofu to it.

I covered my tofu pieces in cornstarch and baked it in the oven for 20 minutes, flipped it and bake it for another 20 minutes at 350F.

If you don’t have tofu don’t you worry, it taste also delicious without it!


Kung Pao

Vegan, Gluten Free, Plant Based

 1 celery root
 1 cup water
 ¼ cup cashews
 2 garlic cloves
 1 inch ginger
 1 chili pepper
 1 red bell pepper
 ½ leek
 ½ green onion
Sauce
 2 tbsp coconut aminos
 2 tbsp rice vingar
 2 tsp sesame oil
 2 tsp coconut sugar (or any sweetener of your choice)
 2 tsp cornstarch

1

Peel the celery, cut it into really small cubes. Fry on non-stick pan, for 5 minutes, or until golden brown. Add coconut aminos (or soy sauce) and water. Cook under a cover for 10 minutes, or until celery is soft.

2

Mix all the sauce ingredients and set it aside.

3

Cut the bell pepper into thick cubes, slice the leek, chop the ginger, garlic and chili pepper.

4

Drain the celery and set it aside. On the same pan fry the cashews, garlic and ginger, fry for 2 minutes.

5

Add the celery back, pour in the sauce. Cook on high heat, frequently stirring, until the sauce dissolve and cover the celery.

6

At the very end add chopped green onion.
Serve with rice.

Ingredients

 1 celery root
 1 cup water
 ¼ cup cashews
 2 garlic cloves
 1 inch ginger
 1 chili pepper
 1 red bell pepper
 ½ leek
 ½ green onion
Sauce
 2 tbsp coconut aminos
 2 tbsp rice vingar
 2 tsp sesame oil
 2 tsp coconut sugar (or any sweetener of your choice)
 2 tsp cornstarch

Directions

1

Peel the celery, cut it into really small cubes. Fry on non-stick pan, for 5 minutes, or until golden brown. Add coconut aminos (or soy sauce) and water. Cook under a cover for 10 minutes, or until celery is soft.

2

Mix all the sauce ingredients and set it aside.

3

Cut the bell pepper into thick cubes, slice the leek, chop the ginger, garlic and chili pepper.

4

Drain the celery and set it aside. On the same pan fry the cashews, garlic and ginger, fry for 2 minutes.

5

Add the celery back, pour in the sauce. Cook on high heat, frequently stirring, until the sauce dissolve and cover the celery.

6

At the very end add chopped green onion.
Serve with rice.

Kung Pao

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

💌 P.

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