7 mins
Vegan
Broccoli Manchurian
Chinese
ChineseOwner Recipe
·Tried, cooked & shared by Na***a N D·Real food from a real upliance cookChinese • Main Course Dry
Kung Pao Mushroom
36 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.2
Ingredients
- 10 cloves Garlic (peeled)
- 5 g Ginger (peeled)
- 2 pieces Dried Red Chilli
- 1 piece Green Chilli (stem removed)
- 3 tbsp Refined Oil
- 2 pieces Onion (cut into quarters)
- 1 piece Capsicum (cut into quarters)
- 200 g Button Mushroom
- 40 g Water
- 30 g Roasted Salted Peanuts
- 0.5 tbsp Corn Flour
- 2 tbsp Dark Soy Sauce
- 1 tsp Brown Sugar
- 1 tsp Sugar
- 1.5 tsp Vinegar
- 0.5 tbsp Lemon Juice
- 0.25 tsp Black Pepper
- 0.5 tsp Salt
- 5 g Spring Onion Green (finely chopped)
Instructions
You've probably eaten Kung Pao before, but not quite like this one. We've made a guilt-free version of the popular starter. Spicy diced chicken, mixed with peanuts, delicious on its own, or with rice or noodles
Add aromatics to jar
Add peeled garlic, ginger, dried red chilli, and green chilli to The Upliance jar. Secure the lid for the chopping process.
The device will now cut and sauté
The Upliance will chop the aromatics automatically. Open lid, add oil, onion, and capsicum. The device will roughly cut the vegetables and then sauté on low heat for 6 minutes with automatic stirring.
Add mushrooms and sauce
Add mushrooms, water, peanuts, corn flour, soy sauce, sugars, vinegar, lemon juice, pepper, and salt. The device will mix and cook everything on low heat for approximately 23 minutes to thicken the sauce.
The dish is ready
Once the cooking cycle is complete, transfer the Kung Pao Mushroom to a serving bowl. Garnish with finely chopped spring onion greens and serve hot.
Nutritional Information
431
Calories
22g
Carbs
8g
Protein
35g
Fat
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