Jump to Recipe Print Recipe

Kung Pao is a traditional Sichuan dish from south west China. Being Sichuan typically means spicy, but you can make this delicious meal as spicy (or not spicy) as you like. We’re always looking for interesting ways to eat beans, and this quick meal is a winner. The lime, citrus flavour takes center stage making this recipe a little different than your usual stir fry. If lentils aren’t your thing then jump straight to the more substantial chickpea. Either way this vegan and gluten free version of Kung Pao Lentils or Chickpeas is going to be a hit.

Kung Pao Lentils or Chickpeas
Pin
Print

Kung Pao Lentils or Chickpeas

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Ingredients

  • 2 cups of cooked lentils or chickpeas (or 1 – 540 ml can of either)

  • Rice or quinoa

  • 1/2 cup of cashews or peanuts (Costco is a good place to buy nuts)

  • 1 red onion, diced

  • 2 or 3 cloves of garlic, minced

  • 1 Tbsp of ginger, minced

  • 12 brussels sprouts, halved

  • 6 baby bok choy, ends cut off

  • 2 cups of bean sprouts

  • 1/2 tsp of black pepper

  • For the Sauce

  • 4 Tbsp of tamari or soy sauce

  • 2 Tbsp of rice wine vinegar

  • 1 Tbsp of red wine

  • 1 Tbsp of sesame oil

  • 1 tsp of sriracha (or more if you like spicier)

  • 1 generous tsp of lime zest

  • 1 Tbsp of corn starch

  • 3 Tbsp of warm water

Directions

  • If you’re using dry legumes then get them going first as per instructions on the bag.
  • Prepare the sauce by combining all the ingredients in a small mixing bowl.
  • Prepare the rice or quinoa as per instructions on the bag.
  • Heat a large frying pan or wok over medium heat.
  • Add 2 Tbsp of water along with the onion, garlic and ginger to the pan and fry for for 3 or 4 minutes.
  • Add the cashews/peanuts and brussels sprouts to the pan and continue to fry for another 5 or 7 minutes, until the sprouts start to soften.
  • Add the bok choy and continue to fry for another 5 minutes, stirring often.
  • Lastly add the cooked lentils or chickpeas along with the bean sprouts and the sauce and fry for a further 4 minutes. Stir well to make sure all the veggies are well coated in sauce.
  • Season with the pepper and serve over rice or quinoa

Notes

  • You don’t have to use the veggies described above. The nice thing about this dish is that you can use what you have on hand, which is what I did. Try peppers, carrots, mushrooms, celery or any of your favourite stir fry ingredients.
Kung Pao Lentils or Chickpeas
Tagged on: