Kung Pao Vegetables
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Main Course
Kung Pao Vegetables
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These Kung Pao Veggies are loaded with flavor from fresh veggies, protein-packed tempeh, and a delicious homemade Kung Pao sauce. It's easy, delicious, and vegetarian and vegan friendly too!
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Ingredients
- 2 tablespoons tamari or soy sauce + 2 teaspoons additional, divided
- 1 tablespoon mirin
- 3 ½ teaspoons cornstarch divided
- 8 oz tempeh cubed
- 1 zucchini small, cut into thick half moons
- 1 eggplant small, cubed
- 1 red bell pepper cut into 1-inch pieces
- 2 tablespoons balsamic vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons white sugar (organic for vegan-friendly)
- 2 tablespoons grapeseed oil or peanut oil
- ¾ teaspoon crushed red pepper flakes add more or less to adjust the heat level
- 3 green onions white and green parts separated, sliced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ¼ cup unsalted dry-roasted peanuts
- cooked rice or quinoa for serving
Instructions
- Whisk together 2 tablespoons of tamari, mirin, and 1 ½ teaspoons of corn starch in a small bowl. Put the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce mixture over them. Toss to coat and let the veggies marinate at room temperature for 10 minutes.
- While the veggies are marinating, whisk together the vinegar, hoisin sauce, sesame oil, sugar, and remaining tamari and cornstarch in a small bowl. Set aside.
- Heat a wok or large skillet over medium-high heat. Swirl to coat with grapeseed oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the oil is fragrant and the pepper flakes are beginning to darken. Add the tempeh and veggie mixture to the wok and cook for about 5 minutes, or until the eggplant and zucchini is tender.
- Add the white parts of the green onion, garlic, and ginger to the wok and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts and cook for another minute. Remove from heat. Serve over rice or quinoa and garnish with the remaining green onions.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
27g
(9%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Cholesterol
1mg
(0%)
Sodium
591mg
(25%)
Potassium
817mg
(23%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1257IU
(25%)
Vitamin C
51mg
(57%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 591mg | 25% |
| Potassium | 817mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1257IU | 25% |
| Vitamin C | 51mg | 57% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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