Traditionally made with chicken, Kung Pao is a spicy stir-fry dish that is found throughout China. We've switched it up into a vegetarian version using meaty mushrooms and broccoli, and topped it all off with some chili cashews - delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy, Gluten, Sulphites)
Chili Cashews(ContainsSoy, Tree nuts)
Vegetable Broth Concentrate
Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Thinly slice the green onions. Roughly chop the mushrooms. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl).
Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the ginger and half the green onions. Cook, stirring often, until fragrant, 1-2 min. Reserve half the ginger mixture in a small bowl and set aside. Add the sesame oil and mushrooms to the same pan. Cook, stirring occasionally, until golden-brown, 7-8 min.
Add the broccoli to the pan and cook until tender-crisp, 3-4 min. Add the chili-garlic sauce, soy sauce, 1/2 bottle vinegar (1 bottle for 4 ppl), broth concentrate(s), 1 tsp sugar (double for 4 ppl) and 1/4 cup water (double for 4 ppl). Stir together. Season with salt and pepper.
Roughly chop the chili cashews. When the rice is cooked, fluff the rice with a fork and stir in the reserved ginger mixture.
Divide the rice between bowls and top with the mushrooms and broccoli. Drizzle over any remaining sauce from the pan and sprinkle with the chili cashews.