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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!
What Is Kung Pao?
Kung Pao (also sometimes called Gong Bao or Kung Po) is a popular umami-rich, sweet, savory, spicy stir-fry dish in Szechuan cuisine. It is usually made with chicken, vegetables, and peanuts. However, satisfying kung pao vegetables are just as easy to make, perfect for meat-free spice lovers, and cheaper than Chinese takeout!).
Traditionally, the sauce is made with dried chilies and Sichuan peppercorns to provide a spicy, tongue-numbing quality, along with a simple sauce of soy sauce, vinegar, and sugar. However, several Western versions skip both ingredients entirely – and this version is definitely not traditional.
It is, however, delicious, low budget, quick, simple, and hits the same sweet, savory, and spicy flavor profiles with simple pantry ingredients. Plus, it’s great for using up leftover veggies and protein for a versatile weeknight meal in under 30 minutes.
You may also enjoy more Spicy Asian-inspired dishes, like General Tso’s tofu, Chili oil noodles with crispy tofu, and spicy sesame tofu.
The Ingredients and Substitutes
Recipe Variations
- Sichuan peppercorns: (aka Szechuan peppercorns) Provides the tongue-numbing quality of a traditional Kung Pao dish and are a must-add if you can source them – though black peppercorns work in a pinch. Stir-fry them in oil to bring out their flavor.
- Chili peppers: Typically, Sichuan-style chili peppers are used, but you can try dried Chile de arbol or choose milder/spicier chilis to suit your preference. These are traditionally flash-fried in the oil (until they darken) to infuse flavor.
For a more traditional kung pao sauce recipe, use 4-8 dried chili peppers (depending on their heat) and a teaspoon of ground peppercorns (or 2-3 tsp of whole peppercorns), and sauté them in the oil for 2-4 minutes until the peppers darken. Then, continue with the recipe.
- Other vegetables: Bulk up the vegetarian kung pao with extra veggies like thickly sliced onion, cauliflower, green beans, asparagus, Brussel sprouts, eggplant, zucchini, snow peas, baby corn, water chestnuts, etc.
- Tofu: Make crispy pan-fried tofu to toss into the sauce for protein-rich Kung Pao tofu.
- Legumes/Beans: Another way to add protein to a vegan kung pao recipe is with chickpeas or cannellini beans.
How to Make Kung Pao Vegetables
Step 1: First, peel and mince the garlic and ginger, dice the bell peppers, and thinly slice the carrots and mushrooms (wipe with a damp paper towel to remove dirt – avoid washing). Then, heat the oil in a large skillet or wok over high heat. Once hot, add the bell peppers, carrots, and mushrooms and stir-fry for 5 minutes.
Step 2: Meanwhile, in a small bowl, combine the soy sauce, cornstarch, water, vinegar, sugar, sesame oil (if using), sriracha, garlic, ginger, and peanuts. Stir well, then add it to the pan.
Step 3: Add the broccoli and continue to stir-fry until the sauce bubbles and thickens.
Step 4: Finally, remove the pan from the heat, add a lid, and let it sit for 5 minutes.
Step 5: Finally, optionally garnish with green onions, and serve – Enjoy!
Pro Recipe Tips
- 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).
- Tweak to taste: When making Kung Pao sauce at home, it’s really easy to tweak. So if you want it extra spicy, more sweet, etc., then go for it.
Serving Suggestions
- Rice: Kung pao mixed vegetables taste wonderful with fluffy white or brown rice (how to cook brown rice), veggie packed vegan fried rice, or even chewy, nutty quinoa (complete guide to quinoa).
- Noodles: Enjoy a veg kung pao bowl by serving it over a bed of your favorite noodles or making extra sauce for kung pao noodles.
- Protein: Like crispy pan-fried tofu or tempeh, other mock meats, kebab, etc.
- Appetizers: Like tofu spring rolls with mango and avocado or crispy spring rolls or dumplings.
- Side salad: Like a spicy cucumber salad or easy damame salad.
Storage Instructions for Kung Pao Vegetables
Leave the kung pao vegetables to cool and store leftovers in an airtight container in the refrigerator for 5-7 days.
You could also freeze it for up to 3 months, but the veggies will soften upon thawing.
To reheat this vegetable dish, add it back to a skillet over medium heat, optionally with a splash of water/broth.
Other Vegan Veggie Recipes To Consider….
Vegan Dinners
Roasted Veggie Tacos
Vegan Appetizers
Easy Mushy Peas with Roasted Veggies
Vegan Dinners
Veggie Chow Mein | Cheap Plant-Based Meal
Vegan Dinners
Stir-Fried Veggies With Tofu
If you tried this kung pao vegetables recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Kung Pao Vegetables
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.
Notes
- 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).
Love all these veggies!