Veggie Kung Pao
2012-07-16
- 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
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.
Average Member Rating
(4.6 / 5)
11 people rated this recipe
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