Vegan Kung Pao chicken

Our vegan Kung Pao chicken is a fab Jamie Oliver’s recipe veganised by Lazy Cat Kitchen. Instead of chicken, we used aubergine and it worked a treat.

1 tbsp Szechuan peppercorns
2 tbsp cornflour
2 aubergines
2 tbsp olive oil
4 small garlic cloves, chopped thinly
thumb-size knob of fresh ginger, chopped thinly
2 spring onions, sliced thinly
½-1 tsp hot chilli flakes
fresh coriander, to garnish

SAUCE:
3 tbsp / 45 ml tamari (for gluten-free version) or soy sauce
1 (scant) tbsp rice wine vinegar
1 and ½ tbsp maple syrup
½ tbsp cornflour
water

View the full recipe at Lazy Cat Kitchen →