Kung Pao Vegetables
User Reviews
5
Kung Pao Vegetables
Description
This recipe stir-fries diced red and green bell peppers, thinly sliced carrots, mushrooms, and broccoli florets in neutral oil over high heat, allowing the vegetables to caramelize lightly without steaming. A sauce made from soy sauce, cornstarch, water, rice vinegar, brown sugar, sesame oil, ginger, garlic, and sriracha is added, thickening as it heats to glaze the vegetables and coat the peanuts mixed in for texture.
The resulting dish balances sweet, sour, and spicy flavors with a crunchy peanut element and tender-crisp vegetables. After cooking, the dish is covered and rested briefly to meld flavors and soften broccoli slightly. Optional garnishes include sliced green onions and red pepper flakes to adjust heat and freshness.
This stir-fry can be served over rice or noodles to create a complete vegetarian meal. Tips include using fresh vegetables cut evenly for uniform cooking and avoiding overcrowding the pan to maintain caramelization.
Ingredients
- 3 tablespoons neutral oil high-heat
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 carrot thinly sliced
- 1 pint mushroom sliced
- 2 cups broccoli florets frozen or steamed
- ½ cup soy sauce use ¼ cup if using regular soy sauce, low sodium
- 2 tablespoons corn starch
- ⅓ cup of water
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil optional
- 2 tablespoons ginger minced
- 3 garlic minced, cloves
- 1-2 teaspoons sriracha
- ½ cup peanuts unsalted
- red pepper flakes to taste, garnish (optional)
- 1 bunch green onion sliced (optional
Instructions
- 1. Heat the oil in a large pan over high heat. Add the bell peppers, carrots, and mushrooms. Lower the heat to medium and saute for 5 minutes. Regularly mix to prevent them from burning.
- 2. In a small bowl, mix the soy sauce, cornstarch, water, rice vinegar, sugar, sesame oil (if using), ginger, garlic, sriracha, and peanuts, and add it to the pan.
- 3. Mix the sauce onto the vegetables and add the broccoli. Continue to mix until the sauce comes to a light boil and thickens. Turn off the heat, cover with a lid, and allow it to sit for 5 minutes.
- 4. Optionally add in the green onions mix, and serve.
Notes
- Serve over rice or noodles to make a complete meal.
- Use fresh vegetables cut into similar sizes for even cooking.
- Cook in batches or avoid overcrowding the pan to prevent steaming instead of caramelizing.
- Adjust spice levels by varying the amount of hot sauce, red pepper flakes, or choice of chilies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 6mg | 2% |
| Sodium | 2068mg | 86% |
| Potassium | 832mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 9037IU | 181% |
| Vitamin C | 108mg | 120% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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