Vegetarian Kung Pao Broccoli With Peanuts Food

VEGAN KUNG PAO BROCCOLI LO MEIN

Steps:

• Start boiling the water for the lo mein and cook according to package instructions.
• Make a marinade for the broccoli. In a shallow mixing bowl, whisk together the soy sauce, rice wine vinegar, water, agave and corn starch until fully combined and the corn starch has dissolved. Now add the broccoli to the bowl. Stir to coat and make sure the broccoli is fully covered by the marinade. Set aside to marinate for about 5 minutes or so. Stirring every minute or so.
• Now in a wok or large non stick skillet, heat the sesame oil on medium high. Add the green onions, garlic, ginger, and chilies. Saute for 1-2 minutes, until the garlic and ginger are soft. Reducing heat as needed.
• Now add the broccoli and the marinade to the wok or skillet. Saute until the sauce has thickened. 1-3 minutes. Now add the hoisin sauce and half the peanuts. Toss together.
• Once the lo mein noddles are done, drain and add to the wok. Toss the noodles to coat with sauce. Serve immediately topped with the remaining peanuts and more chopped green onions.

KUNG PAO BROCCOLI

Steps:

• 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
• 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

VEGETABLE KUNG PAO WITH BROCCOLI AND PEANUTS

Steps:

• Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
• Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
• Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
• Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
• Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
• Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
• Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
• Add the broccoli, fried tofu and peanuts.
• Toss lightly to coat and heat through.
• Serve with steamed rice.