Want a new idea for meatless Mondays? or just a little break from regular home cooked desi meals? Try this Kung Pao Muhogo. 

This Indo-Chinese dish is all about taking any veggies you have on hand along with muhogo/cassava/yuca and pairing them with sticky, umami-rich store bought sauces and nuts. 

If Kung Pao is not your thing, try using your favorite bottled Schezwan or Chilli- Garlic sauce.

Ingredients:

• 6-7 pieces (about 2.5 lbs or 1kg) raw or frozen pieces of Muhogo/Cassava/Yuca (I used frozen Goya Yuca.
• 1 medium red onion sliced lengthwise into medium juliennes
• Tri colored bell (capsicums) peppers/Red/Yellow or Orange/Green (cut these into medium sticks or dices/diamond shaped)
• 1 tsp crushed garlic (optional)
• 1 Spring onion, white chopped into coins and greens in a bias cut for garnish.
• 3 Kashmiri dried red chillies
• Kung Pao Sauce (P.F. Changs, Wegmens or Panda Express- I used the Lee Kum Kee brand)
• Oil for deep-frying + 2 TBSP more for sauté
• 1/2 cup water
• Salted Whole Cashews or Peanuts
• Sesame seeds (optional).
• Oil for deep-frying + 2 TBSP more for sauté
• Cooked Jasmine Rice.
  

Method:

1. Boil the Mogo with a tsp. of salt for 10-15 minutes until a knife runs through (I used my Instant Pot and pressure-cooked it for 6 minutes) then drain.
2. Once Mogo has cooled, cut each piece into 4 pieces lengthwise, then each piece into a 1-inch or smaller cube.
3. Fry the Mogo in hot oil (so that the Mogo stays soft and in the middle but forms the perfect crispy top) you can also Air-fry it for 4 minutes.
4. In a wok heat remaining 2 tablespoons of oil and sauté the julienned onion, (add chopped garlic if using).
5. Add in the tri-colored bell peppers and the white spring onion and dried red chilies, and stir-fry for a few minutes.
6. Add the Kung Pao sauce with 1/2 cup of water.
7. Add the Mogo cubes, Cashews or Peanuts and salt and black pepper and stir well, making sure sauce is coating the Mogo cubes.
8. Taste to see if you need more salt or heat and adjust accordingly.
9. Garnish with spring onion greens bias cut, and sprinkle sesame seeds.
   

Serve with Jasmine Rice:

Boil Jasmine rice- 1-Cup rice to 1-Cup water with salt and a splash of oil.