Bok Kai Kung Pao, Vegan and Oil-free

Easy full-flavor vegan dish featuring Local Spicery’s Jin Yong Cantonese spice. Dish developed in honor of Bok Kai weekend 2024, Marysville, CA.

For the demonstration on our Youtube channel:  CLICK HERE


  • 3/8 cup   Soy Sauce, low sodium
  • 1/4 cup   Rice Vinegar, salt and sugar free
  • 2 T            Sake or Chinese Rice Wine
  • 2 T            Hoisin (For SOS-free recipe: CLICK HERE)
  • 2 T            Maple Syrup
  • 2 T            Local Spicery Jin Yong seasoning (To purchase:  CLICK HERE)
  • 1/2 tsp    Lime zest
  • 2 tsp        Corn Starch


  • 2 cups     Cooked lentils
  • 2 cups     Cooked rice or quinoa


  • 2                Small Red Onions, diced
  • 1/2 tsp    Local Spicery de Arbol Chile Flakes (1 tsp if you like spicy)
  • 3/8 cup    Cashews, oil and salt free, raw
  • 8                Garlic Cloves, minced
  • 2-inch      Fresh Ginger, minced
  • 1/2 cup   Veggie Broth, salt free (1/2 T Local Spicery Bada Bing + 1/2 cup hot water)
  • 1                Large Red Bell Pepper, diced
  • 2                Small Green Bell Peppers, diced
  • 2 cup       Celery, diced
  • Wedge of lemon & black pepper to taste


  1.  Combine all sauce ingredients in a jar and shake until well mixed.  Set aside.
  2.  Dry sauté onions on medium high heat until translucent.  Add Chile flakes, stir.  Add broth as needed to deglaze.  Add cashews, mix well. Add ginger and garlic, mix well.
  3.  Add peppers and celery, cook until veggies are heated through but still crunchy.
  4.  Add lentils and sauce, mix well and cook until sauce is absorbed or reduces to a thickness you like.
  5.  Add a squeeze of lemon.
  6.  Taste. Add Chiles for more heat. Add lemon if too sweet.
  7.  Serve on rice or quinoa.



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