Raw Vegan Kung Pao (Gong Bao or Kung Po) recipe with a spicy edge in Chinese tradition right here from Big Asia Media’s Velicious with some help from Raw Chef Yin.

100 gm portobello mushrooms (organic or pesticide-safe)
• ½ cup of sliced red bell pepper
• ½ cup of sliced green bell pepper
• 1 dried red chilli, soaked in warm water for 15 minutes and sliced
• 1-inch ginger root, sliced thinly

For sauce:
2 tablespoons coconut palm sugar syrup
2 tablespoons organic soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 sundried tomato
1 teaspoon chilli powder
½ teaspoon miso paste
1 clove garlic, minced
1 red chilli, sliced

For garnish
2 tablespoons cashews
1 spring onion, sliced
1 teaspoon crushed szechuan pepper
Ground white pepper
Coriander leaves

Content Collaborator: Raw Chef Yin

Raw Chef Yin is Malaysia’s raw vegan celebrity chef with 5 books, a cooking show and countless demos and workshops under her belt. She trained at the world’s leading raw & plant-based culinary academy and now dedicates her time to helping others make beautiful, delicious raw vegan cuisine. Raw Chef Yin is also the author of Malaysia’s first raw vegan cookbook – “Raw Vegan Delights: Asian Edition”. Her second book “Fun with Asian Raw Food” has just been released in July 2019.

#Malaysian #Vegan #RawChefYin #VeganGoodness #Raw #Healthy #Fit #Vegetarian #GoodRecipies #Chef #Tasty #Shiroku #BigAsiaMedia #PetalingJaya #CookingShow #KualaLumpur #KungPao #ChineseFood
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