Veggie Kung Pao

  • Yield : 6 Cups
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

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


  • 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


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.

Plant based food, micro brews, punk rock, and running are what I am about.

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