The Governor's Kung Pao
with Brown Rice and Cashews
Legend has it that in the late nineteenth century, the governor of Sichuan province was missing more than a few teeth. One day he left his palace to eat in a local restaurant, where he was served a dish of beautifully chopped, stir-fried ingredients. The governor was so impressed with the dish (not least because it was easy for him to eat), that he hired the chef and christened the recipe with his official name, Kung Pao.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Brown Basmati Rice
½
Ginger
2
Garlic Clove
½
Red Chilli
3
Spring Onion
1
Chestnut Mushrooms
1
Broccoli
3
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Rice Vinegar
40
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
Put a Large Saucepan of water with pinch of salt on to boil for the rice. Thoroughly rinse the rice in a sieve under cold water for 1 minute. Add the rice to your pan of boiling water. Cook until soft, around 20-25 mins. Once cooked, drain the rice, put back in the pan (off the heat) and cover with a lid (or plate) to keep warm.
Meanwhile, peel and grate the ginger and garlic (or use a garlic press). Finely chop the red chilli. Remove the root from the spring onion and thinly slice. Chop the mushrooms in half. Separate the broccoli into florets and cut them in half. Put the broccoli in a colander and place on top of the boiling rice with a lid over it. Steam for 4-5 mins, then remove. TIP: You've just created your own homemade steamer!
To make the Kung Pao, mix the soy sauce and rice vinegar together in a small bowl. Add a pinch of sugar (if you have any).
Heat a splash of oil in a large frying pan (or wok) over high heat. Add the mushrooms. Fry until browned, 3-4 mins. TIP: Only stir the mushrooms occasionally or they won't brown. Add the broccoli and cook until piping hot, 1-2 mins.
Add the ginger, garlic, chilli (as much as you dare!) and three-quarters of the spring onion to the pan (reserving some for later). Cook for 2 mins. Add the Kung Pao mix and cook for a further minute. Remove the pan from the heat and stir in the cashews.
Serve the rice in bowls, top with your Kung Pao and sprinkle over the remaining spring onion. TUCK IN!
