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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 Suggestion
- Rice: Kung pao mixed vegetables taste wonderful with fluffy white or brown rice, fried rice, or even chewy, nutty 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 fresh or crispy spring rolls or dumplings.
- Side salad: Like a cucumber salad or simple edamame salad.
Storage Instructions
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.
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).
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Love all these veggies!