Brooklyn Dumpling Shop just opened its first location in downtown Vancouver, and they’re serving up some wildly creative dumplings. Some of the fusion fillings include mac and cheese, pepperoni pizza, and bacon cheeseburger. They’ve got 32 unique varieties of dumplings on the menu, as well as bowls and handhelds all made with Canadian ingredients and New York attitude, like this Kung Pao Bowl. This fun and fiery bowl is easy to customize and full of flavour. Packed with protein and fresh veggies, this dish will warm you up with the spice of homemade gochujang. It’s sure to fire up your taste buds!
Kung Pao Bowl
Ingredients:
- Cooked chicken 6 oz
- White Rice or Noodles 7 oz
- Julienne Red Bell Pepper 1 oz
- Bok Choy 2 oz
- Gochujang Sauce 2 oz
- Peanuts 1 oz
- Scallions .5 oz
- Soy Sauce 1 oz
- Dried Chili (whole) 1 pc
- Sesame Seeds .25 oz
Directions:
- Place wok/sauté pan on burner over medium heat.
- Spray hot wok 4 to 5 times with 2 oz of oil. Once oil is hot, add 1 oz of peanuts to lightly brown.
- Add to hot wok: Bok Choy (3 pcs), Bell Pepper (4-5 strips), Dried Chili (1 whole), and Scallions (.5 oz). Toss and high heat 1min.
- Add soy sauce (1 oz) and gochujang (2 oz) sauce to wok. Heat for 20 – 30 seconds.
- Take one portion of cooked protein and carefully place it over the vegetables and sauce in wok, toss to evenly coat.
- Take noodles (7 oz) or rice (7 oz) and place in the take-out bowl. Base should fill half the bowl.
- Use tongs to place protein and vegetables over the noodles or rice in the bowl.
- Scatter sesame seeds (.25 oz) and scallions (.5 oz) over the bowl.
