Yummy Recipe for Kung Pao Chick Peas

Yumminess - Vegan Chick Pea Kung Pao

Recipe

Marinade
1 can Chick peas
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Corn Starch
1 Tbsp Veg Oil

Sauce
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Red Wine Vinegar
1 Tbsp sugar
1 Tbsp Corn Starch
1 Tbsp Salt





For cooking the chick peas
2 Tbsp Veg Oil
1-2 Tsp Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Grated Ginger
2 Tbsp Green Onions
1 Tsp Sesame Oil
1/2 Cup Peanuts

Instructions

Mix together the marinade ingredients. Drain and rinse the chick peas. Marinate for 30 mins.

To make the sauce, combine soy sauce, rice wine vinegar, sugar, cornstarch and salt. Set aside.

Heat 2 tbsp of veg oil in a wok or skillet on high. Drain and add the marinated chick peas. Cook, stirring occasionally until golden and caramalised.

Add the grated ginger, garlic, green onions, red pepper flakes, cook for 2 minutes.
Stir the sauce mixture in. Cook for another minute, stirring often and then add the peanuts, red and green capsicums (peppers) and sesame oil. 
Serve with rice if desired.

So the above recipe makes about 4 servings and is the most delicious thing ever!

When I lived in LA from 2008-2011 I was not even vegetarian and loved to go to Panda Express and ho down on the Kung Pao Chicken or Shrimp that they served. It was by far my favourite of their dishes.

Now that I have moved back to Australia and become vegetarian (trying to be vegan) I wanted to see if there was a meat-free option that would be just as good as the original.
Well I tell you this is it! It is absolutely delicious and doesn't take a lot of effort to prepare. I am a very lazy cook and if I can do it within 1/2 an hour I won't cook it!!

So please take the time out to enjoy this recipe as it is by far my favourite.