How to make Kung Pao vegan squid made from konnyaku

Name: How to make Kung Pao vegan squid made from konnyaku
Total time: 30 min
Ingredients: 2 Blocks konnyaku; 5 slices Ginger; 3 Garlic; 1 Onion; 2 stalks Scallion; 10 Chili pepper, dried; ¼ cups Cashew, toasted; 1 tbsp Vegetable oil; 3 tbsp Soy sauce; 1 tbsp Ketchup; 1 tsp Dark soy sauce; 1 tsp Vinegar; 1 tbsp Shaoxing wine; 1 tbsp Sugar; 1 tsp Sesame oil; 1 tsp Cornstarch

By WoonHeng · 30 min

Ingredients

Blocks konnyaku2
Ginger5 slices
Garlic3
Onion1
Scallion2 stalks
Chili pepper · dried10
Cashew · toasted¼ cups
Vegetable oil1 tbsp
Soy sauce3 tbsp
Ketchup1 tbsp
Dark soy sauce1 tsp
Vinegar1 tsp
Shaoxing wine1 tbsp
Sugar1 tbsp
Sesame oil1 tsp
Cornstarch1 tsp

Instructions

Rinse the konnyaku well, then cut it into 3 mm thick rectangles. Cut a slit in the middle of each, pull one end through the slit and out the other side to form a bow tie. Or score a criss-cross pattern on both sides.
Whisk the light soy sauce, dark soy sauce, vinegar, Shaoxing wine, sugar and sesame oil together. Mix the cornstarch with 1/4 cup water into a thin slurry, stir it into the sauce and set aside.
Heat a large wok over medium heat with the oil. Fry the ginger until fragrant, then add the garlic and dried chilies, lowering the heat or tossing constantly because the chilies burn quickly.
When the garlic turns slightly golden, add the onion and green onion and stir-fry until the onion smells fragrant.
Add the konnyaku and toss for about 2 minutes, letting it sizzle to cook.
Pour in the sauce and toss until it thickens. Taste and season, then fold in the cashews and toss once more. Serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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