Instead of Hoisin added more garlic, some peanut butter & more sesame oil
INSTRUCTIONS:
Instructions
Soak textured vegetable protein in vegetable stock for 10 mins
Meanwhile, chop vegetables and make Kung Pao sauce
Mix all Kung pao sauce ingredients (above) together and set to one side
Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.
Heat 1 tablespoon of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned.
Remove from pan and place to one side.
Add 1 tablespoon of oil to the wok/ large pan with garlic puree, chilli puree and the peppers.
Fry on high heat for 1 min.
Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.
Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes.
Serve with Basmati rice and Enjoy!!
