VEGAN--Kung Pao Chicken 1

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* Exported from MasterCook *

 

Kung Pao " Chicken " I

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound soy " chicken " , fresh or frozen/thawed firm

tofu orseitan -- diced

cornstarch

Ener-G Egg Replacer for one egg -- mixed per package

directions

1 clove -- minced

1 small piece ginger -- minced

1/2 teaspoon red pepper -- crushed

1/2 cup skinless peanuts

1/2 cup bamboo shoots -- diced

1/2 cup pea pods

1/2 cup mushrooms

oil

2 tablespoons brown bean sauce

1 tablespoon hoisin sauce

2 teaspoons rice wine

2 tablespoons water

 

Dust " chicken " , tofu, or seitan with cornstarch. Coat with egg substitute.

 

Mix brown bean sauce, hoisin sauce, rice wine, and water.

 

Heat oil in wok and stir-fry peanuts briefly. Remove from pan. Stir-fry tofu or

seitan about two minutes. Remove from pan. Mix in red pepper, garlic and ginger.

Fry until peppers begin to change color. Add peapods, mushrooms, bamboo shoots,

tofu or seitan, and sauce mixture. Cook 1 minute, stirring constantly. Add

peanuts, toss, and serve over rice.

 

Source:

" http://www.vegsource.com "

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Per Serving (excluding unknown items): 131 Calories; 3g Fat (17.1% calories from

fat); 5g Protein; 23g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 283mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0