Kung Pao Vegetables

5 from 35 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 418kcal

Author: Toni Okamoto

Equipment

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

Optionally serve over rice or noodles.

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