Veggie Kung Pao

The last couple of weeks I’ve 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’s in-season. Kung Pao is one of my favorite Chinese dishes, and I had to find a way to make it without the chicken/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’s 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