Kung Pao Vegetables
A vegetarian adaptation of takeout classic Kung Pao chicken. Stirfried vegetables are cooked in kung pao sauce and topped with chopped peanuts and green onion.
Servings: 4
Calories: 217kcal
Equipment
- wok
- mortar and pestle
Ingredients
- 1 teaspoon Szechuan peppercorns
- 1⁄2 red pepper sliced
- 1 head broccoli cut into florets
- 1⁄2 onion sliced
- 1⁄2 eggplant diced
- 12 baby corn
- 4 oz snow peas ends trimmed
- 2 Tablespoons chopped dried red chilis use more or less of this depending on how spicy you like it
- ¼ cup chopped peanuts
sauce
- 3 Tablespoons soy sauce
- 2.5 Tablespoons dark soy sauce
- 2 Tablespoons Chinese black vinegar
- 2 Tablespoons Shaoxing wine or cooking sherry
- .5 Tablespoon sugar
- 1 Tablespoon cornstarch
- 1⁄2 cup water
Instructions
- Whisk together the sauce ingredients and set aside for later.
- Lightly toast the szechuan peppercorns in a hot wok then grind with a pestle and mortar and add into the sauce.
- Add a splash of cooking oil to a wok and heat over high heat. Add the broccoli, onion and eggplant and stir fry for a couple of minutes first before adding the remainder of the veggies and cooking until they are bright and heated through but still crisp.
- Add the sauce to the wok and toss and stir until it thickens.
- Serve over rice or noodles with chopped green onion and peanuts.
Nutrition
Calories: 217kcal | Carbohydrates: 32g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 1441mg | Potassium: 927mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1837IU | Vitamin C: 176mg | Calcium: 111mg | Iron: 3mg