Spicy Kat-na
Spicy Kat-Na by Long
Ingredients
- About 5 stalks Kat-na (aka Chinese Broccoli)
- ½ Yellow onion, chopped
- ½ a bag of Morningstar farms TVP “chicken”
- Tapatio hot sauce
- Chili garlic sauce
- Chili powder
- Cilantro and green onions for topping
- s and p
- Canola oil for cooking
Instructions:
#1) Stir fry ½ of yellow onions in oil. On high heat Throw in TVP. Cook until tvp is charred. Add 1 T. chili powder, 1 tsp. Tapatio hot sauce. Cook until Tapatio hot sauce evaporates. Remove and set aside.
#2) In same pan add oil and the rest of the onions, on high heat. Throw in kat-na stems, more 1 T. chili powder, 1 tsp. Tapatio hot sauce and s and p. Cook until stems are tender. Add kat na leaves (this is when you reduce the heat to medium). Add more chili garlic sauce. Cook until all leaves become dark green.
Turn off heat and combine #1 and #2. Put on a plate and top with cilantro and green onions.
