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Sauté
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6
Servings
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Vegan

Kung Pao with Sautés

Kung Pao sauce brings delicious flavor to Ensemble Sautés and veggies.

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Photo of plate full of kung pao with bowl of rice on the side.

Cooking Instructions:

Kung Pao Sauce:

  1. Whisk together all of the sauce ingredients until the cornstarch is dissolved

Kung Pao:

  1. Heat a large sautepan over high heat; add oil and swirl to coat
  2. Place Sautés in a single layer and allow it to form a golden brown crust on one side; add bell peppers and toss; saute until peppers are tender
  3. Add celery and the sliced scallion whites, tossing to incorporate; cook for 1-2 minutes until scallion whites are tender
  4. Turn heat down to medium and pour in Kung Pao Sauce and roasted cashews; simmer until the sauce has thickened (approximately 2-3 minutes)
  5. Remove from heat and spoon onto a large platter; garnish with sliced scallion greens
  6. Enjoy on its own or serve alongside steamed white rice

Ingredients:

Kung Pao Sauce

  • 2 Tbsp balsamic vinegar
  • ¼ cup soy sauce
  • 2 Tbsp hoisin sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1 tsp chili flake
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp garlic, minced
  • ⅔ cup water

Kung Pao

  • 2 Tbsp canola oil
  • 3 lbs Ensemble Sautés
  • 1 ea red bell pepper, diced
  • 1 ea green bell pepper, diced
  • 3 ea celery stalks, sliced thinly
  • 6 ea scallions, white and green parts, sliced thinly and kept separate
  • 1 cup whole roasted cashews
  • 1 tsp salt
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