The last couple weeks I have been grabbing lots of zucchini at my local Farmer’s Market.  Zucchini is packed with vitamin C, and manganese.  And you can usually find a great deal on some while it is in season.  Kung Pao is one of my favorite Chinese dishes, and I had to find a way to make it without the chicken and chicken broth that the dish usually contains.   This is what I came up with, and it has become one of my go to meals.  It is quick to make, taste good, and is loaded with veggies.  Give it a try!

Estimated Cost Per Serving: $1.50

Ingredients

• 4 Zucchini, chopped
• 1 Can of Water Chestnuts
• 4 Stalks of Celery, chopped
• 1/2 of an Onion, chopped
• 1/4 Cup of Peanuts
• 2 Cloves of Garlic, minced
• 2 Teaspoons of Crushed Red Pepper (add more or less for desired heat level)
• 1 Green Bell Pepper, chopped
• 3 Tablespoons of Low Sodium Soy Sauce, or Bragg's Aminos
• 1 Tablespoon of Rice Vinegar
• 1 Tablespoon of Sugar
• 1/4 Teaspoon of Sriracha
• 1 Teaspoon of Corn Starch
• 1 Teaspoon of Ground Ginger
• 4 Cups of Cooked Brown Rice

Method

Step 1

Mix corn starch, ginger, soy sauce, rice vinegar, sugar, and Sriracha in a bowl and set to the side.

Step 2

Place garlic and onion in a non stick pan, or a pan coated with cooking spray.

Step 3

When garlic and onion become fragrant, add zucchini, green bell pepper, and celery to the pan.

Step 4

When zucchini has become soft, add sauce and cook for 5 minutes.

Step 5

Add water chestnuts, crushed red pepper, and peanuts. Cook for 5 more minutes or until water chestnuts are warm.

Step 6

Serve over brown rice, and top with more Sriracha.