5.0 from 105 votes
Kung Pao Vegetables
Kung pao vegetables smother tender mixed veggies and crunchy peanuts in an umami-rich, savory, sweet, spicy sauce for a crowd-pleasing, irresistible vegan fakeout in 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 to 6
Calories: 418 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 3 tablespoons of high-heat neutral oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 carrots, thinly sliced
- 1 pint of mushrooms, sliced
- 2 cups of frozen or steamed broccoli florets
- ½ cup low sodium soy sauce (use ¼ cup if using regular soy sauce)
- 2 tablespoons of cornstarch
- ⅓ cup of water
- ¼ cup of rice vinegar
- 2 tablespoons of brown sugar
- 1 tablespoon of sesame oil (optional)
- 2 tablespoons of ginger, minced
- 3 garlic cloves, minced
- 1-2 teaspoons of sriracha
- ½ cup of unsalted peanuts
- 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.
Cup of Yum
Notes
- Optionally serve over rice or noodles.
- Optionally serve over rice or noodles.
- Use super fresh vegetables: This creates the freshest, most delicious stir-fry.
- Cut the veggies evenly: Even-sized pieces will ensure even cooking.
- Don't overcrowd the pan: Otherwise, the veggies will steam rather than caramelize at all.
- To adjust the heat: Adjust how much hot sauce and red pepper flakes you add and/or the types of chilies you use (if using any).
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
34g
(11%)
Protein
15g
(30%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.04g
Cholesterol
6mg
(2%)
Sodium
2068mg
(86%)
Potassium
832mg
(24%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
9037IU
(181%)
Vitamin C
108mg
(120%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 418
% 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.