Loma Linda Kung Pao Chik
This recipe is a vegetarian version of a very famous Chinese take-out recipe which has a spectrum of flavors and can be put together in just half an hour!
1 oz. can Loma Linda Diced Chik
1/4 cup roasted peanuts
2-3 cloves of garlic
2 tbsp oil
1 inch ginger, finely chopped
3-4 whole dried red chillies
1 scallion, finely chopped
1/2 cup bell peppers, assorted colors
2 tsp cornstarch
2 tsp light soy sauce
1 tsp oil
1 tbsp light soy sauce
2 tsp sugar
1 tsp black vinegar
1 tsp corn starch
Open the can of the Loma Linda Diced Chik and drain the water. Squeeze out the excess water and take out the diced chik into a mixing bowl.
To this, add in the marinade ingredients and mix well. Let this rest for 10 minutes.
Mix all the ingredients for the sauce and keep aside.
Next, heat up a wok with one tablespoon oil. Add in the marinated diced chik and cook for a couple of minutes or till it is golden brown. Dish out and keep aside. In the same pan, add in the remaining tablespoon oil and heat up. Add in whole red chilies, ginger, garlic, scallion and bell peppers and saute for a couple of minutes.
Now, add in the cooked diced chicken back to the wok along with the sauceand cook for a couple of minutes on high flame. Garnish with some more scallions (optional) and serve immediately with steamed rice.