Veggie Kung Pao

Time to reinvent a classic! This super-easy Veggie Kung Pao is full vegetables, nutrients and packed flavor! You'll love it!


– 1 tsp of cornstarch – 1 tsp of ground ginger – 3 tbsp of soy sauce or Bragg's aminos – 1 tbsp of rice vinegar – 1 tbsp of granulated sugar – 1/4 tsp of sriracha – 2 cloves of garlic minced – 1/2 large yellow or red onion chopped – 4 medium zucchini chopped – 1 green bell pepper chopped – 4 ribs of celery chopped – 8 oz canned water chestnuts – 2 tsp of crushed red pepper add more or less for desired heat level – 1/4 C of chopped peanuts – 4 C of cooked brown rice

Mix corn starch, ginger, soy sauce, rice vinegar, sugar, and Sriracha in a bowl and set to the side. Place garlic and onion in a nonstick pan, or a pan coated with cooking spray.

When garlic and onion become fragrant, add zucchini, green bell pepper, and celery to the pan

When zucchini has become tender, add sauce and cook for 5 minutes.

Add water chestnuts, crushed red pepper, and peanuts. Cook for 5 more minutes or until water chestnuts are warm. Serve over brown rice, and top with more Sriracha.