How to make Kung Pao vegan squid made from konnyaku

Von WoonHeng · 30 Min.

Zutaten

Zubereitung

1. 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.
2. 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.
3. 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.
4. When the garlic turns slightly golden, add the onion and green onion and stir-fry until the onion smells fragrant.
5. Add the konnyaku and toss for about 2 minutes, letting it sizzle to cook.
6. 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.

Zusammengefasst aus dem Video von WoonHeng. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchZwiebelIngwerFrühlingszwiebelCashewkern