Time to reinvent a classic! This super-easy Veggie Kung Pao is full vegetables, nutrients and packed flavor! You'll love it!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: Asian
Servings: 4servings
Calories: 372kcal
Author: Terrence Paschal
Ingredients
1teaspoonof cornstarch
1teaspoonof ground ginger
3Tablespoonsof soy sauce or Bragg's aminos
1Tablespoonof rice vinegar
1Tablespoonof granulated sugar
1/4teaspoonof sriracha
2clovesof garlicminced
1/2largeyellow or red onionchopped
4mediumzucchinichopped
1green bell pepperchopped
4ribsof celerychopped
8ouncescanned water chestnuts
2teaspoonof crushed red pepperadd more or less for desired heat level
1/4cupof chopped peanuts
4cupsof cooked brown rice
Instructions
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.
Notes
This flavorful dish can be eaten alone or with many other side dishes, but we highly recommend pairing it with some cooked brown rice for greater nutritional value, plus the nuttiness of the rice goes so well with the peanuts and chestnuts of the kung pao.