Vegan Kung Pao Broccoli Lo Mein Recipes

VEGAN KUNG PAO BROCCOLI LO MEIN

Vegan Kung Pao Broccoli Lo Mein image

Kung Pao marinated broccoli sauteed with chilies, garlic and ginger. Tossed with Lo mein noodles and topped with peanuts.

Provided by Lauren Hartmann

Time 30m

Number Of Ingredients 14

Ingredients

1/3 C. Soy sauce
1/3 C. Rice wine vinegar
1/3 C. Water
2 Tbsp. Agave
2 Tbsp. Corn Starch
1 Head of Broccoli, cut into florets
1 Tbsp. Sesame oil
6 Green onions, chopped in large pieces
4 Cloves Garlic, chopped
2 Tbsp. Ginger, grated
8-10 Arbol chilies
1 tsp. Hoisin sauce, vegan
1 Box. Lo mein noodles
1/2 C. Peanuts, roasted and salted, chopped

Steps:

Start boiling the water for the lo mein and cook according to package instructions.
Make a marinade for the broccoli. In a shallow mixing bowl, whisk together the soy sauce, rice wine vinegar, water, agave and corn starch until fully combined and the corn starch has dissolved. Now add the broccoli to the bowl. Stir to coat and make sure the broccoli is fully covered by the marinade. Set aside to marinate for about 5 minutes or so. Stirring every minute or so.
Now in a wok or large non stick skillet, heat the sesame oil on medium high. Add the green onions, garlic, ginger, and chilies. Saute for 1-2 minutes, until the garlic and ginger are soft. Reducing heat as needed.
Now add the broccoli and the marinade to the wok or skillet. Saute until the sauce has thickened. 1-3 minutes. Now add the hoisin sauce and half the peanuts. Toss together.
Once the lo mein noddles are done, drain and add to the wok. Toss the noodles to coat with sauce. Serve immediately topped with the remaining peanuts and more chopped green onions.

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