With its aromatic smell and flavor, Sichuan pepper makes any dish special. Now add hot bean paste, ginger, garlic, and some bell peppers – we end up with a Chinese delicacy that will satisfy anybody, not just vegetarians.
- 1 lbs Gardein Chick’n (Mandarin Orange, or a similar version that is battered but not breaded. Set aside the sauce for another use.)
- 1 T hot bean paste
Pepper spice mix:
- ½ T Sichuan peppercorn, ground
- 1 dried hot red pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 T green onion, minced
- 1 t garlic, minced
- 1 t ginger, minced
- 3 T cooking wine
- 3 T light soy sauce
- 1 T sugar
- 1 T water
- 1 t sesame oil
- 1 t rice vinegar
- 1 t corn starch
- ½ Knorr Vegetable Bouillon
Bake the fake chicken pieces in oven for 18 minutes at 425°F flipping midway. They should be golden brown, and little crispy. Cool. Cut each nugget in half.
Prepare the Veggies per the Ingredients list. Combine the Sauce ingredients into a medium-sized bowl.
Heat the wok, add 3 T oil. Stir fry Veggies until fragrant. Remove and set aside.
Add 1 T oil to the wok. Add in hot bean paste to fry until fragrant, then add in the Pepper Spice Mix.
Turn off the heat. Add the Sauce and stir well to ensure the boullion is completely dissolved.
Add the baked chick’n and Veggies back into the wok. Stir well to coat everything evenly with the sauce.