Kung Pao-Style Veggie Beef with Crunchy Peanuts
over rice with pak choi & coriander- Gluten
- Tarwe
- Sesamzaad
- Soja
- Gerst
- Pinda's
- Rogge
- Mosterd
- Melk (inclusief lactose)
- Selderij
- Ei
- Gluten
- Haver
- Zwaveldioxide en sulfiet
- Pinda's
- May contain traces of allergens
- Noten
- Sesamzaad
.
Ingredients
1 piece
Garlic
½ piece
Onion
½ piece
Bell pepper
½ piece
Pak choi
½ piece
Green Romano pepper
75 g
Basmati rice
15 g
Hoisin sauce
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
80 g
Vegetarian beef-style pieces
(Contains: Tarwe, Gerst, Gluten, Soja May be present: Rogge, Mosterd, Melk (inclusief lactose), Selderij, Ei, Gluten, Haver, Zwaveldioxide en sulfiet, Pinda's)
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
2.5 g
Fresh coriander
(May be present: Selderij)
¼ piece
Red chili pepper
1.25 teaspoon
Fresh ginger
Not included in your delivery
1 tablespoon
[Reduced salt] soy sauce
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Flour
40 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Sunflower oil
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Peel the ginger and then mince it or use a microplane as preferred.
- Prepare the stock. Deseed and finely chop the red chili pepper*.
- Chop the onion and crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- In a large bowl, combine the veggie beef with the soy sauce, the hoisin sauce, the honey, the flour and the sesame oil, along with half each of the garlic, the chili pepper and the ginger.
- Cut both types of pepper into thin strips.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion, the peppers and the pak choi stems with the rest of the garlic, the chili pepper and the ginger for 3 - 5 minutes.
- Add the pak choi leaves and the veggie beef in its marinade, then fry for 3 more minutes.
- Roughly chop the coriander and the peanuts.
- Stir in the stock and cook for 1 - 2 more minutes, or until thickened and reduced. Add a splash of water as necessary if it seems too thick, then season to taste with salt and pepper.
- Serve the rice on plates and top with the stir-fry.
- Garnish with the peanuts and the coriander.
