Kung Pao Recipe | Kung Pao Vegetables
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
180 kcal
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Course
Main Course
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Cuisine
Chinese, International
Kung Pao Recipe | Kung Pao Vegetables
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This Vegetable Kung Pao is a slightly sweet-sour and spicy Chinese dish made with mix veggies. The recipe is also vegan.
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Ingredients
for steaming veggies
- 1 medium carrot - cut in wedges or batons
- 6 to 8 french beans - cut in 2 inches pieces
- 1 to 1.5 cups water, for steaming
other ingredients
- 2 tablespoons sesame oil
- 10 to 12 cashews or peanuts
- 4 to 5 dry red chilies
- 1 small onion - thinly sliced
- 7 to 8 medium garlic - thinly sliced
- 1 inch ginger - thinly sliced
- 1 medium to bell pepper (capsicum) - thinly sliced
- 2 teaspoons finely chopped celery
- 2 teaspoons soy sauce
- ½ teaspoon black pepper powder or white pepper
- ½ teaspoon rice vinegar or white vinegar
- ½ tablespoon sugar
- 2 cups water
- 2 teaspoon corn starch + 1 tablespoon water - for corn starch paste
- salt as required
Instructions
preparation for kung pao
- Rinse, peel and chop 1 medium carrot in wedges or batons. Also chop 6 to 8 french beans in 2 inches pieces. Keep them in a steamer pan.
- Steam till the carrots and french beans are almost cooked.
- If using a pressure cooker for steaming, then steam for 1 whistle. For steaming in a pressure cooker, add 1 to 1.5 cups water. Place the french beans and carrots in a steamer bowl or a steel bowl or pan. Do not add any water in the bowl or pan. Steam for 1 whistle on medium flame.
- When the carrots and french beans are being steamed, slice 1 medium onion thinly.
- Also slice 1 inch ginger and 7 to 8 medium sized garlic thinly. Chop 1 small stem of celery. You should be able to get 2 teaspoon finely chopped celery.
- Then thinly slice 1 medium bell pepper (red or green or yellow). Keep aside.
making kung pao vegetables
- Heat 2 tablespoons sesame oil in a pan. Add 10 to 12 cashews or peanuts.
- Saute the cashews till they turn golden. Remove and keep aside.
- Keep the flame to a low and add 4 to 5 dry red chilies. Saute till the red chilies change color. Red chilies give a smoky flavor. Avoid burning the chilies.
- Then add the sliced onions, ginger and garlic. Stir fry on medium flame for 2 minutes.
- Then add the sliced bell peppers (capsicum) and finely chopped celery.
- Stir fry on medium flame for 3 minutes.
- Next add the steamed carrots and french beans. Mix well.
- Add 2 teaspoon soy sauce and ½ tablespoon sugar. Mix well.
- Add salt as per taste and ½ teaspoon black pepper powder or white pepper. Mix well.
- Add 2 cups water. Mix very well. Bring the mixture to a simmer.
- Then add corn starch solution. To make corn starch solution, mix 2 teaspoons of corn starch with 1 tbsp water. Then add this solution to the gravy.
- Add ½ teaspoon rice vinegar. You can also use white vinegar instead.
- Simmer for 2 to 3 minutes till the sauce thickens and then add the fried cashews. For a thicker sauce, you can add some more cornstarch.
- Serve kung pao with veg fried rice or steamed rice. You can also have with plain steamed noodles or veg noodles.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
647mg
(27%)
Potassium
299mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4891IU
(98%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
58mg
(64%)
Vitamin E
1mg
Vitamin K
11µg
Calcium
37mg
(4%)
Vitamin B9 (Folate)
33µg
Iron
1mg
(6%)
Magnesium
33mg
Phosphorus
78mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 647mg | 27% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4891IU | 98% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 58mg | 64% |
| Vitamin E | 1mg | |
| Vitamin K | 11µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 33µg | |
| Iron | 1mg | 6% |
| Magnesium | 33mg | 8% |
| Phosphorus | 78mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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