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Vegan Pineapple Kung Pao PDF Print E-mail
Ingredients (use vegan versions):
  • 1 med onion sliced
  • 1 red bell pepper cut in strips
  • 1 handful sno peas
  • 1 head broccoli cut up
  • 1 cup mushrooms sliced
  • 1 cup bean sprouts
  • 1 cup unsalted cashews or other nuts
  • 1 can pineapple chnks
  • 4-6 cloves garlic minced
  • 1 heaping tablespoon minced ginger
  • 2-4 habenero peppers minced
  • 3 tablespoon lime juice
  • 2 tablespoon tamari
  • 1 tablespoon flour
Directions:

Heat approx 4tbl vegtable or peanut oil in wok over med-high heat. Add onion, bell pepper, sno peas and broccoli. Stir fry for 3 min. Add remaining ingredients in following order, stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and pineapple; Habeneros, garlic, ginger, tamari and lime juice; Stir in flour to thicken. Serve immediately.

Serves: four

Preparation time: 30min


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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