Did You Say Vegan Kung Pow “Chick’n?” NOWAY!

#LIVE on #JaneUnchained, the Silver-Chic Chef Elysabeth Alfano of Awesome Vegans with Elysabeth Alfano Podcast/Vlog makes Kung Pow Vegan “Chick’n”

Elysabeth Alfano is a Chicago/Los Angeles media personality. As a Silver-Chic Chef, she creates plant-based recipes and speaks on #AgingBackwards and the benefits of a plant-based diet on TV (WCIU-TV, WGN-TV), radio (WGN Radio, KFI Los Angeles) online (#JaneUnchained) and at food festivals. She is also a plant-based radio host on WGN Radio and has a podcast called Awesome Vegans in which she interviews the athletes, celebrities, influencers, musicians, politicians, entrepreneurs and more in the plant-based arena.  Elysabeth is featured on and is an Associate Producer of the upcoming movie, Gray Is the New Blonde (out in April) which features Elysabeth (and other women) as a pioneer who has gone gray and looks better than ever.  Elysabeth created and hosted the Chicago TV shows, The Celebrity Dinner Party and Fear No ART, was a contributing author on the book, Slow Food Guide to Chicago: Restaurants, Markets, Bars, and is a freelance reporter for KCRW and VegNews.

Look at this delicious VEGAN Kung Pow “Chick’n”

Elysabeth Alfano proudly showing off her Kung Pow Vegan Dish

The Silver-Chic Chef Elysabeth Alfano Of Awesome Vegans with Elysabeth Alfano Podcast/Vlog

VEGAN KUNG POW “CHICK’N” RECIPE

1.  Marinate Upton’s Natural Seitan cut into 1-inch cubes: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

1 tablespoon soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 1/2 teaspoons cornstarch

        2.    In a separate bowl, prepare this sauce: combine the black vinegar, soy sauce, hoisin sauce, sesame oil, cornstarch, and Sichuan pepper. Stir until cornstarch are dissolved and set aside.

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

1/2 teaspoon ground Sichuan pepper

     3.  Heat oil in wok. Add the chilies and stir-fry for about 30 seconds. Add seitan and stir for 2-3 minutes. Then add scallions, garlic, ginger, and sesame seed.

1 tablespoons peanut or vegetable oil

8 to 10 dried red chilies (or per taste)

5 scallions, white and green parts separated, thinly sliced

3 garlic cloves, minced

1.5 teaspoon minced or grated fresh ginger

Sesame seeds

    4.   Take off heat. Add salted peanuts. Serve. Add extra scallions as a garnish