Vegan Pineapple Kung Pao – stirfry – Hope you will like this one also, it is one of the best stirfry. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 1 med onion sliced
- 1 red bell pepper cut in strips
- 1 handful sno peas
- 1 head broccoli cut up
- 1 cup mushrooms sliced
- 1 cup bean sprouts
- 1 cup unsalted cashews or other nuts
- 1 can pineapple chnks
- 4-6 cloves garlic minced
- 1 heaping tablespoon minced ginger
- 2-4 habenero peppers minced
- 3 tablespoon lime juice
- 2 tablespoon tamari
- 1 tablespoon flour
Directions:
Heat approx 4tbl vegtable or peanut oil in wok over med-high heat. Add onion, bell pepper,
sno peas and broccoli. Stir fry for 3 min. Add remaining ingredients in following order,
stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and
pineapple; Habeneros, garlic, ginger, tamari and lime juice;
Stir in flour to thicken. Serve immediately.
Serves: four
Preparation time: 30mi
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