Linda's Chinese Kung Pow!

Vegans Delight! Try this 100% animal product free dish instead of questionable take out when your next order in craving strikes.

Today, I am letting Linda be a star Chef. Linda is From Kansas, but has lived in the my city for about twenty years. She has raised children and grandchildren. Whom she has cooked, baked and served nutritious meals to. She whole heartedly started eating and cooking vegan when she moved in last October. Before she moved in, Linda had major surgery on her femoral artery. We both agree it's the vegan diet played a role in her recovery.

Linda will be making her kung pow today. I, personally, cannot get enough of this meal. I have requested it so many times that I felt selfish not sharing.

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This recipe takes 10 min of prep time, 25-30 minutes cook time and serves 8.

The supplies needed are: Large pot, cutting board, knife, spoon for stirring and serving. The ingredients are; 4 Garlic Cloves, 1 Onion, 2 Tbs grated Fresh Ginger, 2 Tbs Sesame Oil, 2 Tbs Soy sauce, 6tbs better than bouillon Vegetable paste, 1 celery stalks sliced, 1 Cucumber sliced into rounds, 1 container of mushrooms, 1/2 bag snap peas, 1 package silken tofu.

Step 1 In a large pot, warm the sesame oil over medium high heat, Add the chopped garlic and then add the onion.

Step 2 Add the soy sauce and ginger. Mix with onions and garlic.

Step 3 In a separate large container. (I used my half gallon juice pitcher), Mix the six tablespoons of better with bouillon with six cups of water. Add to the pot, also add the celery and cucumbers, tofu, and snap peas. Cover and let simmer for twenty minutes.

Step 4 Add the sliced mushrooms to the pot. Cover and simmer for 5 more minutes.

Step 5 This is the fun part. I learned something new. To make the soup thicker, like in a restaurant, do this: In a cup or mug, whisk together 3tbs cornstarch with three tablespoons water. Pour into the pot and mix with the soup. It will thicken right before your eyes. (Side note, I used this method to make an orange sauce. Perfection!)

Ready to serve with rice or noodles.

Thanks Linda!

Share your favorite chicken noodle soup story in the comments below.

Linda's Chinese Kung Pow!

Prep Time 15 Minutes Cook Time 45 minutes Yields 6 servings.

• 4 cloves garlic, minced or sliced

• 1 white onion

• 2 tbs fresh grated ginger

• 2 tbs sesame oil

• 2 tbs vegan and kosher soy sauce

• 6 tablespoons better than bouillon

• 1 container slice mushrooms

• 1/2 bag snap peas

• 1 package silken or firm tofu, cubed

• 1 celery stalks

• 1 cucumber.

Directions

1. In a large pot, warm the sesame oil over medium high heat, Add the chopped garlic and then add the onion.

2. Add the soy sauce. Mix with onions and garlic.

3. In a separate large container, Mix the six tablespoons of better with bouillon with six cups of water. Add to the pot, also add the celery and cucumbers, tofu, and snap peas. Cover and let simmer for twenty minutes.

4. Add the sliced mushrooms to the pot. Cover and simmer for 5 more minutes.

5. In a cup or mug, whisk together 3tbs cornstarch with three tablespoons water. Pour into the pot and mix with the soup.

Ready to serve with rice or noodles.

Share what you make in the comments below.