Killer Kung Pao

     Most everyone enjoys dining on an order of Chinese take-out once in a while. Its a great way to get a variety of tasty dishes that can be served up family style, and everyone can have a little of their favorite Asian delights. But those of us following a gluten free diet need to be cautious when ordering from the menu because there are often hidden sources of troublesome allergens lurking in those sweet and savory sauces. Almost every Asian sauce is made with soy sauce, and most soy sauce contains wheat! Furthermore, chicken and pork can be dusted in flour before cooking to give them a crispy texture. For those with nut or seafood allergies, there are a whole host of concerns. So, although it may be tempting to cheat a bit on our dietary restrictions, it is imperative that we refrain from diving into those take-out containers if we want to continue feeling well. My weapon for fighting those  dangerous temptations? An arsenal of quick and easy Asian recipes that rival the best restaurants and are 100% safe for us gluten-freebies!

     One of my favorite meals is Kung Pao. This is a dish that combines sweet, savory and spicy flavors that mingle and balance to create a very nice layering that perks up every part of the palate. Being of Szechuan origin, Kung Pao is traditionally quite hot, using a fair amount of red chili to impart a spicy kick. Feel free to adjust the recipe to your liking, I use fresh jalapeno and a very small amount of dried red pepper and keep it fairly mild. Those who want it hotter can add more pepper flakes at the table. Commonly, you find this made with chicken, and the recipe would work fine with just about any poultry or meat that one would like. My protein of choice here, however, is tempeh. I love the flavor of tempeh, which is slightly nutty and compliments the Kung Pao peanut sauce perfectly. Tempeh also has a great texture that holds up well with the crisp carrots, peppers and water chestnuts that round out the dish.  Served over brown rice, this is a meal that comes together quickly and satisfies completely. So put down the phone, put away that take-out menu and get ready to cook up a real Asian sensation!

 

KUNG PAO VEGETABLES WITH TEMPEH

FASTER & MORE FLAVORFUL THAN DELIVERY!

• 3 Tbsp gluten free lite soy sauce*
• 3 Tbsp white wine vinegar
• 4 Tbsp dry sherry, divided
• 3/4c vegetable broth
• 1 plus 1/2 Tbsp light colored honey
• 1 (8oz) pkg soy tempeh, cut into 1/4-inch dice
• 1 Tbsp cornstarch
• 2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp roasted sesame oil
• 1 Tbsp canola oil
• 1/2 - 1 whole jalapeno, minced
• 1/2-1 Tbsp crushed red pepper
• 2 Tbsp minced garlic
• 2-inch piece fresh ginger, peeled** and grated or minced
• 1/4c creamy peanut butter
• 1/4c dairy milk, soy milk or nut milk
• 1 sweet pepper, any color, diced
• 2 medium carrots, diced
• 1 can diced water chestnuts, rinsed and drained or cashews
• 4 scallions, greens and whites, chopped
• cooked brown rice for serving

In a small bowl, whisk together the soy sauce, vinegar, 2 tablespoons sherry, broth and honey. Set aside.

Place the tempeh in a steamer basket over 1-2 inches of boiling water. Cover and steam for 8 minutes.

In a medium mixing bowl, combine the remaining 2 tablespoons sherry, cornstarch, salt, pepper and sesame oil. When the tempeh has finished steaming, add it to this bowl and toss to coat. Set aside to marinate while continuing to prepare recipe.

Heat the canola oil in a large skillet over medium-high heat. Add the jalapeno and red pepper, saute for 1 minute, stirring constantly. Reduce the heat slightly and add the garlic and ginger, cooking just until fragrant, about 30 seconds.

Transfer the tempeh from the marinade to the skillet, reserving the marinade for later use. Saute the tempeh over medium-high heat until evenly browned, about 5 minutes. Add the bell peppers, carrots and water chestnuts (or cashews). Saute an additional 3 minutes, stirring often.

Add the peanut butter and milk to the soy sauce mixture and stir to break up the peanut butter a bit. Make a small "well" in the center of the skillet and add the peanut butter mixture and reserved marinade, stirring until the peanut butter melts, creating a sauce.

Bring to a very gentle boil, reduce heat to lowest setting and simmer for 10 minutes.

Serve over brown rice, topped with scallions, and with red pepper flakes available for addition at the table.

Yields 4 servings.

Gluten Free, Vegetarian (with Vegan Option).

Ready in 35 minutes (or less!).

*As of this posting (4/2011) La Choy Lite Soy Sauce is gluten-free. Most brands are not. Braggs Liquid Aminos can be substituted 1:1 for soy sauce in this recipe, but the salt should then be reduced. Always read product labels carefully as manufacturers sometimes change their ingredients.

**TIP: To make peeling ginger super-easy, use the edge of a spoon to scrape the skin off. It not only works better than a knife, but you'll waste less of the ginger! If you have ginger left over, peel it and store it in a zip-top bag in the freezer. Pull it out anytime you need it and its ready to go.