NEVER ENOUGH GARLIC

We love spicy dishes, and nothing quite compares to an awesome Szechuan no-chicken! We first tried the dish in a little restaurant in Bratislava - perhaps the most unsuspecting place to try Asian food - and we were hooked. Since going vegan, the chicken part has obviously turned into chicken substitutes, but that incredible spicy flavour is still gold. 

Ingredients:

• 320 g (11 oz) vegan chicken substitute (we used Filetbar by Halsans Kök)
• 3 carrots 
• 4 stalks of celery
• 8-10 leaves of purple pointed cabbage
  
• 5 cloves of garlic, crushed
• 4 spring onions
• 2-3 tbsp. vegan Szechuan sauce (we used our own recipe) 
• 8-10 dried chillies (adjust according to preferences)
• 1 tbsp. vegetable fond
  
• 0.5 smoked paprika 
• 2 tbsp. olive oil 
• Sesame for garnish

Instructions:

1. Start by marinating the vegan chicken in the Szechuan sauce, vegetable fond, and smoked paprika for at least 15 minutes.
2. While the chicken marinates, chop the carrots, celery, and cabbage in thin julienne-style strips. Chop the spring onions as well.
3. In a large wok/frying pan, stir fry the marinated vegan chicken and crushed garlic in olive oil. 
   
4. Using a pair of scissors, cut up 2 or 3 of the dried chillies and add them to the pan along with the rest of the chillies. Stir fry until the chicken is golden brown and chillies are fragrant.
5. Add the spring onions and let sizzle for a couple of minutes.
6. Add the rest of the vegetables and stir fry until they soften and soak up some of the Szechuan sauce from the marinade. 
7. Drizzle with sesame, and serve with rice!