Kung Pao Vegetables
Crisp-tender vegetables and crunchy peanuts tossed in a sweet, savory, and spicy sauce. An easy kung pao vegetable stir fry in 30 minutes!
Servings: 4 to 6
Calories: 352kcal
Ingredients
- 3 Tablespoons (45 ml) high-heat neutral oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 carrots thinly sliced
- 1 pint (about 8 ounces / 227 g) mushrooms sliced
- ½ cup (120 ml) low-sodium soy sauce or ¼ cup / 60 ml regular soy sauce
- 2 Tablespoons (16 g) cornstarch
- ⅓ cup (80 ml) water
- ¼ cup (60 ml) rice vinegar
- 2 Tablespoons (25 g) brown sugar
- 1 Tablespoon (15 ml) sesame oil optional
- 2 Tablespoons minced ginger
- 3 garlic cloves minced
- 1 to 2 teaspoons sriracha
- 2 cups (about 180 g) frozen or steamed broccoli florets
- ½ cup (about 73 g) unsalted peanuts
- Red pepper flakes to taste (optional)
- 1 bunch green onion sliced (optional)
- Steamed rice for serving (optional)
Instructions
- Heat the oil in a large skillet or wok over high heat. Add the bell peppers, carrots, and mushrooms, lower the heat to medium, and stir fry for 5 minutes, stirring often.
- In a small bowl, whisk together the soy sauce, cornstarch, water, rice vinegar, brown sugar, sesame oil, ginger, garlic, and sriracha. Pour it into the pan.
- Add the broccoli and stir until the sauce bubbles and thickens.
- Take the pan off the heat, cover, and let it rest for 5 minutes.
- Stir in the peanuts, top with green onions and red pepper flakes, if using, and serve.
Notes
- Serve it over rice or noodles.
- Don't overcrowd the pan, so the vegetables sear instead of steam.
- Cut the vegetables into similar sizes so they cook evenly.
- For a traditional-style flavor, sauté dried chilies and Sichuan peppercorns in the oil first.
- Short on time? Use a store-bought kung pao sauce instead of making your own.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 30g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 1176mg | Potassium: 796mg | Fiber: 7g | Sugar: 14g | Vitamin A: 9031IU | Vitamin C: 109mg | Calcium: 79mg | Iron: 2mg
