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Hey everyone, welcome to @PeaceAndYummy Vegan Cooking DIY! Today, Rachel is gonna share with you a dish that even non-vegetarians will fall in love with-Vegan Kung Pao "Chicken"🌶️🍄. From the rugged texture of hand-torn king oyster mushrooms and fried tofu to the homemade Sichuan peppercorn oil that adds both numbness and aroma, every step embodies the essence of Sichuan cuisine and the innovation of vegan cooking, creating a dish that's both healthy and a fusion of traditional and modern flavors.
This dish is perfect for those looking to diversify their vegan diet, explore new twists on traditional cuisines, or just add some creative vegan options to their daily meals. Whether you're a staunch vegan or someone looking to cut down on meat consumption, this Kung Pao "Chicken" will meet all your expectations for food texture and flavor, letting you experience the endless possibilities of vegan cooking while enjoying the meal🍽️✨.
The crispy texture of king oyster mushrooms and fried tofu, combined with a specially mixed Kung Pao sauce and Sichuan peppercorn oil for that slightly numbing and spicy flavor, quickly stir-fried to bring out a rich wok aroma, is sure to be unforgettable and might even make you forget it's a fully vegan dish. Follow Rachel's steps, and let's get cooking this flavorful Vegan Kung Pao Chicken together, giving yourself and your family a brand-new gourmet experience👩🍳👨🍳.
Wanna know how to make this dish? Then, you gotta watch the video quietly to the end, follow Rachel's steps, and learn together!🌟 Thanks for watching, see you next time!👋
--💌【Exciting Chapters】💌--
00:00 Exciting Clips: Make sure to watch the video till the end if you like it.
00:21 Opening: This episode's vegan cooking DIY - Vegan Kung Pao Chicken.
01:23 Hand-tearing "Chicken": Hand-tear king oyster mushrooms and fried tofu for more irregular surfaces to catch more sauce.
02:27 Crispy "Chicken": Deep-fry king oyster mushrooms and fried tofu for a crispy outer layer that locks in moisture, making it tender and juicy inside.
04:51 Dry Stir-Fry Kung Pao Chili: Slowly fry dried chilies to release the aroma and spiciness, creating the classic Kung Pao flavor.
06:03 Kung Pao Sauce: Mixing the golden ratio sauce of Sichuan cuisine.
07:13 Homemade Sichuan Peppercorn Oil: The perfect blend of olive oil and Sichuan peppercorns, an indispensable spicy and numbing flavor for Kung Pao dishes.
08:01 Stir-frying Vegan Kung Pao Chicken: Quick stir-frying for a rich wok aroma, spicy and slightly numbing, crunchy and delicious.
09:42 Tasting Time: Rachel and Mandy, two adorable girls' genuine tasting reactions.
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--🥦【Vegan Kung Pao Chicken Recipe】🥦--
[Vegan "Chicken"]:
2-3 King Oyster Mushroom Caps
4 pieces of Fried Tofu
[Homemade Sichuan Peppercorn Oil]:
Adequate Olive Oil
2 tablespoons of Da Hong Pao Sichuan Peppercorns
1 tablespoon of Green Sichuan Peppercorns
[Kung Pao Sauce]:
1.5 tablespoons of Soy Sauce
1 teaspoon of Vegetarian Mushroom Oyster Sauce
2 teaspoons of Sugar
1 tablespoon of White Vinegar
2 teaspoons of Black Vinegar
A pinch of White Pepper
1 teaspoon of Corn Starch
1 tablespoon of Water
[Additional Ingredients]:
3-5 slices of Ginger
25g of Kung Pao Dried Chili
2 tablespoons of Peanuts
4-6 Manganji Peppers
#KungPaoChicken #SichuanCuisine #Vegan #VeganCooking #Homemade #Recipe #Vegetarian #vegan #vegetarian #PlantBased
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