I love kung pao chicken. The flavorful combination of spice combined with the crunch of peanuts makes it a favorite go-to Asian dish of mine. I have a fantastic recipe that used to cause my friend Beth to drop everything and come over any time I prepared it (I’ve included the link for it here in case you’re looking for a yummy treat). Sadly, while it’s delicious, it’s not very healthy at all. This version, is fantastic and full of wonderful nutrients that won’t leave you with the slightest feeling of guilt! It’s a beautiful, colorful rainbow that makes a nice presentation on your table too.
8 oz Sliced Mushrooms
¾ cup Diced Carrots
¾ cup Diced Celery
¾ cup Diced Onion
¾ cup Diced Red Bell Pepper
8 oz Diced Water
1/2 c Dry Roasted Peanuts
3 Cloves Garlic Minced
3 Leaves/Stalks Bok Choy Diced
3Tablespoon Rice Wine/Sake/dry vermouth
3T Low Sodium Soy Sauce/ Tamari
2T Rice Vineagar
2T Cornstarch in 1/4 c Water
Sriracha or Sambal Oelek to taste
Place the sliced Mushrooms in a dry wok or pan and stir until the Mushrooms release their liquid.
Add the Carrots, Celery, Onions, bell pepper, and water chesnuts and cook until the colors brighten.
Add, Peanuts, Garlic and Bok Choy stalks and cook until slightly wilted.
Mix together the Rice Wine, Soy Sauce and Rice Vinegar. Pour over the vegetables and stir cook until slightly bubbly. Add the cornstarch dissolved in water to thicken the sauce. Finish with the Asian Chile Paste to taste.
Serve over Brown Rice