Kung Pao

FOK recipe 

INGREDIENTS

6 oz whole-grain rotini

1⁄2 cup packed fresh basil

2 cloves garlic

halved

1 teaspoon onion powder

1 1⁄2 cups unflavored plant milk

1⁄2 cup nutritional yeast

2 teaspoons arrowroot powder

(or cornstarch)

1 dash cayenne pepper

1⁄4 cup sun-dried tomatoes

chopped

6 oz spinach

stemmed & torn (≈8 cups)

sea salt

freshly ground black pepper

FOR THE GREEN BEANS

8 oz green beans

trimmed

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

sea salt

freshly ground black pepper

1 tablespoon toasted sliced or slivered almonds

FOR SERVING

1⁄2 lemon

cut into wedges

Garlicky, gingery, and filled with peanutty goodness, our plant-based Kung Pao ticks all the right boxes. 

Allow extra time to prepare the grains if you are making this recipe from start to finish in one day.

GET READY

1

PREPARE GRAINS

In a saucepan over high heat, bring rice and 1 1⁄3 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.

BRING IT TOGETHER

2

MAKE SAUCE

Meanwhile, in a bowl, whisk together rice vinegar, soy sauce, crushed peanuts, arrowroot, garlic, ginger, pepper flakes (if using), and 1⁄3 cup water. Set aside.

3

SAUTÉ VEGETABLES

In a large skillet over medium heat, cook carrots, cauliflower, onions, and bell peppers, stirring occasionally, until almost crisp-tender, 5 to 6 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

4

FINISH KUNG PAO CHICKPEAS

Stir in chickpeas. Add sauce and cook until thickened, 2 to 3 minutes.

5

SERVE

Serve over rice. Top with chopped peanuts, if desired.