Recipe • Vegetarian Kung Pao Chicken
I cooked this dish using Woh Hup’s Shiitake Mushroom Oyster Flavoured Sauce which is a substitute for oyster sauce, so it is suitable for vegetarians, non vegetarians and those who avoid shell-food.
As I try to cook this dish vegetarian style, I omitted garlic and scallion too.
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it’ll link back to me.
Kindly do not claim recipe as your own. Thank you!
250g Mock Chicken (Note 1)
3 pcs Dried Chilli (increase to 6 for spicier flavour)
A section of green & yellow Bell Pepper, wedged
3 slices of Ginger, julienned
½ pack of Honey Roasted Cashew Nuts
2 TBS Woh Hup’s Shiitake Mushroom Oyster Flavoured Sauce
1½ TBS Black Vinegar
1 TBS Hua Diao wine (can omit)
2 TBS Water
2 tsp Sugar
Dashes of Dark Soya sauce
Dashes of Black Pepper
1 tsp Cornflour
•Rehydrate dried chillies by soaking briefly in hot water, deseed and cut into halves.
•Add all the seasoning in a bowl and mix well.
•Heat some oil in a frying pan, shallow fry mock chicken pieces till light golden. Dish up and set aside.
•Drain out most of the oil, fry ginger strips till fragrant. Add in dried chillies and fry for a minute or so.
•Add in bell pepper, followed by mock chicken, fry for a few minutes.
•Pour in seasoning and turn up heat, give it a quick toss, make sure the mock chicken are well coated.
Add in cashew nuts and give a final toss before dishing up.
Enjoy this dish with steam rice! (｡’▽’｡)♡
1) I used this mock chicken, available at major supermarkets.