Empty My Fridge
Kung Pao Lentils
Ingredients
- Lentil½ cups
- Salt1
- Soy sauce2–3 tbsp
- Rice wine vinegar2 tbsp
- Shaoxing wine1 tbsp
- Hoisin sauce1 tsp
- Toasted sesame oil1 tsp
- Sugar2–3 tsp
- Lime1
- Cornstarch2 tsp
- Grapeseed oil2 tsp
- Red onion · chopped½ cups
- Dried chili4
- Peppercorn½ tsp
- Cashew3 tbsp
- Garlic · minced3 cloves
- Ginger · minced1 inch
- Bell pepper · chopped2
- Celery · chopped¾ cups
- Black pepper · for garnish
Instructions
- Put the lentils, water and salt in a saucepan. Cover, bring to a boil over medium-high heat, then reduce to medium and cook 20 to 25 minutes until tender. Let stand 5 minutes, then drain any excess water.
- Whisk the sauce ingredients together in a bowl and set aside.
- Heat the oil in a skillet over medium-high heat. Add the dried chilies and Sichuan peppercorns and cook for 15 seconds. Add the onion and cook for 3 minutes.
- Add the cashews or peanuts and stir for a few seconds, then add the garlic and ginger. Add the bell peppers and celery and cook for 3 to 4 minutes.
- Pour in the sauce and the cooked lentils and stir well. Add a few more tablespoons of water if you want more sauce.
- Reduce the heat to low and cook for 3 to 4 minutes, until the sauce thickens and is absorbed by the lentils. Taste and adjust the spice and sweetness, adding red pepper flakes if needed.
- Finish with a dash of lemon juice and black pepper, and serve with rice or grains.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionGingerBell pepperRed onionLimeCeleryCashew
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