Recipe by request- Kung Poa Chickpeas


Ingredients:
  • 10 oz of cooked and drained chickpeas
  • 1 Tablespoon of Dry Sherry
  • 3 tablespoon of Braggs Liquid Aminos or a suitable substitute.
  • 2 Tablespoons of cornstarch
  • Salt — 1 teaspoon
  • 2/3 – 3/4 cup of water ( start small add more as necessary)
  • 1 Tablespoon of rice wine.
  • 2 tablespoons of sugar or sub 3 tablespoons of maple
  • Salt — 1 teaspoon
  • Cornstarch — 1 tablespoon
  • 2 Tablespoons of oil ( Use your favorite cooking oil. I use olive oil and coconut oil will give it a slight coconut taste.
  • Dried chile peppers — 2 to 6
  • 1 -2 tablespoon minced garlic
  • 1 teaspoon of dried Ginger or 1 tablespoon minced
  • 1/3 cup – 1 cup unsalted peanuts
  • 1 tablespoon sesame oil ( sub 3 tablespoons sesame seeds)
    once they have passed.

    Method

This recipe has two parts:

  1. Mix the chickpeas,  cooking sherry, 1 tablespoon of Braggs and 1 tablespoon of cornstarch together in a bowl. Set aside.
  2. Mix the water, 2 tablespoons of Braggs, rice wine, sugar  or maple, and salt. It should taste mildly salty and sweet. Adjust proportions as needed to suit your taste. Slowly mix in the last of the corn starch.
  3. Heat the oil in a large pan ( Medium). Add the garlic and cook till it starts browning. Add the ginger and heat for about 20 – 30 seconds, stirring.continuously.  Add the chile peppers. I start with 3. Allow it to cook on low for about 3 minutes
  4. Add chickpeas to the pan and raise the temperature back to medium. Stir for about 2 minutes.
  5. Pour the sauce to mix over the chickpeas and reduce the temperature (the low-medium). Simmer until the sauce thickens (3-4 minutes).
  6. Add peanuts and sesame oil. Allow it to finish thickening and add water as necessary.
Notes:
  • Eat with rice or noodles.
  • You can use the aquafaba in this. Just add it in with the chickpeas instead of draining. I mean why waste it? Nutrition info X.  Aquafaba recipe ideas X
  • Maple will slightly change the flavor, as will some oils.
  • To really bring out the sesame flavor when using sesame seeds, try blending them with the water in the recipe and use as read.

Recipe inspiration >>>>> GUNG BO GAI DING

We love East Asian food and the various types are staples in our home.

Enjoy!

If you ever need help veggifying or have a recipe you’d like to try, let D&S know.Contact us and we will get right on it.

xox,
shalyse

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