Kung Pao Veggie
2 TBS peanut, sesame or coconut oil
2 dried red chilis, chopped (deseed if you can’t handle the heat)
2 garlic cloves, minced
2-inches ginger root, grated
2-3 green onions, cut white parts into 1/2-inch pieces, julienne the green parts
1/4 c peanuts
3 bell peppers (any color, but I prefer one red, one yellow, and one orange)
1 c mushrooms, sliced
1 can of water chestnuts, drained
1 c rice, cooked
3 TBS light soy or tamari sauce
2 TBS red wine vinegar (or older red wine)
3 TBS white rice vinegar
2 TBS sugar
2 TBS hoisin sauce
Make sauce by combining all ingredients and set aside.
Over high heat, in a wok, bring the oil to almost smoking temperature. Add red chilis, garlic, ginger, and white part of the onions until the chilis turn dark, around 2 minutes.
Add bell peppers and stir fry for 2-3 minutes, until they lose their water. Add mushrooms, stir fry for another 1-2 minutes. Add sauce and cook for 3-4 minutes. Add water chestnuts and bring to boil. Add peanuts and stir fry until thoroughly heated.
Serve with rice. Garnish with green part of onion.