Stir-Fry Kung Po NoChicken

Name: Stir-Fry Kung Po NoChicken
Yield: 3
Ingredients: 200.0ml Black Vinegar; 40.0g Knorr Vegetarian Seasoning Powder 1kg; 120.0g Sugar; 40.0ml Dark Soya Sauce; 40.0ml Chilli Oil; 20.0g Cooking Oil; 20.0g Garlic, sliced; 20.0g Young Ginger, sliced; 20.0g Spring Onion, white part sliced; 10.0g Dry Chilli, sliced; 200.0g Kung Po Sauce, as above; 200.0g NoChicken Chunks; 40.0g Spring Onion, green part; 40.0g Walnut, roasted; 0.0g Potato Starch (5gm Potato Starch + 10gm Water), optional

Your familiar Asian-inspired stir-fried chicken recipe can be easily transformed to plant-based with The Vegetarian Butcher NoChicken Chunks.

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Pre-Cooked Kung Po Sauce

Black Vinegar 200.0 ml
Knorr Vegetarian Seasoning Powder 1kg 40.0 g
Sugar 120.0 g
Dark Soya Sauce 40.0 ml
Chilli Oil 40.0 ml

Kung Po NoChicken Chunks

Cooking Oil 20.0 g
Garlic, sliced 20.0 g
Young Ginger, sliced 20.0 g
Spring Onion, white part sliced 20.0 g
Dry Chilli, sliced 10.0 g
Kung Po Sauce, as above 200.0 g
NoChicken Chunks 200.0 g
Spring Onion, green part 40.0 g
Walnut, roasted 40.0 g
Potato Starch (5gm Potato Starch + 10gm Water), optional

Asian

Main course

Vegetarian Meat

Your familiar Asian-inspired stir-fried chicken recipe can be easily transformed to plant-based with The Vegetarian Butcher NoChicken Chunks.

...

Preparation

Pre-Cooked Kung Po Sauce
- In a sauce pot, add in all ingredients and bring to boil. Ready to use.
Kung Po NoChicken Chunks
- Season wok, sweat the garlic, young ginger, spring onion, dry chilli until fragrant.
- Fold in kung po sauce, NoChicken*, spring onion, walnut, tossing in high heat. Optional to add starch.
- Ready to serve.
*NoChicken, blanched and deep fried

Asian

Main course

Vegetarian Meat

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Stir-Fry Kung Po NoChicken

Ingredients