Saturday, March 13, 2010

Vegan copycat Green mock chicken (Seitan) Kung Pao/Thai Peanut Rice Bowl

Tonight I was craving Green (big surprise). I actually met clients/friends there tonight, but didn't eat there. I was determined to create a copycat recipe to the Kung Pao and Thai Peanut rice bowls. I bought some fresh vegetables and ginger for my creation. I LOVE ginger. LOVE. I loaded up this recipe with tons of ginger. I thought it turned out exactly like Green's dishes.
Vegan Kung Pao/Thai Peanut Seitan Recipe

SERVES 4 (enough for leftovers for 2)


  • 4 chicken breast size pieces of seitan
  • 2 tablespoon cornstarch
  • 2 teaspoons light sesame oil or vegetable oil (I used sesame oil)
  • 3 tablespoons green onions, chopped with tops
  • 2 garlic cloves, minced
  • 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1/2 tablespoon fresh grated ginger
  •  4 tablespoons rice wine vinegar
  •  4 tablespoons soy sauce or tamari
  •  3 teaspoons turbinado sugar
  • 1/3 cup dry roasted peanuts
  •  2 cups cooked rice, hot 
  • 12 baby carrots sliced (or 1 regular carrot sliced)
  • 1 zucchini sliced
  • 1 cup fresh broccoli


  1. Cut seitan into small pieces and combine with cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add seitan.
  5. Stir fry 5- 7 minutes.
  6. Remove from heat.
  7. Add green onions, garlic, red pepper and ginger to skillet.
  8. Stir fry 15 seconds on medium high eat.
  9. Add carrots, zucchini and broccoli
  10. Stir fry about 5-7 minutes
  11. Combine vinegar, soy sauce and sugar in small bowl.
  12. Stir well.
  13. Add to skillet.
  14. Stir until seitan is well coated.
  15. Stir in nuts.
  16. Heat thoroughly, stirring occasionally, for about 5 minutes until sauce thickens
  17. Serve over hot rice. 

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