A vibrant Indo-Chinese stir-fry that hits all the right notes! Crisp, colorful vegetables and crunchy peanuts are tossed in a perfectly balanced sweet, sour, and spicy sauce. A restaurant favorite you can easily make at home.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
271cal
7gprotein
25gcarbs
17g
Ingredients
2 cups Mixed Bell Peppers (a mix of red, green, and yellow, cut into 1-inch cubes)
1 medium Onion (cut into 1-inch petals)
1 cup Zucchini (cut into 1/2-inch cubes)
1 medium Carrot (thinly sliced on a diagonal)
1 tbsp Ginger (finely chopped)
6 cloves Garlic Cloves (finely chopped)
5 whole Dry Red Chillies (broken in half, deseeded for less heat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Kung Pao Vegetables with Steamed Basmati Rice
Perfectly spiced Kung Pao veggies with fluffy rice - a fiber-rich, soul-satisfying meal.
This indo_chinese dish is perfect for lunch or dinner. With 533.01 calories and 11.79g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
(chopped, for garnish)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
3 tbsp Light Soy Sauce
2 tbsp Rice Vinegar
1 tbsp Sugar (adjust to taste)
1 tbsp Red Chilli Sauce (e.g., Sriracha)
1 tbsp Cornstarch
0.5 cup Water
0.25 tsp Salt (to taste, as soy sauce is salty)
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Kung Pao Sauce
In a medium bowl, whisk together the light soy sauce, rice vinegar, sugar, and red chilli sauce.
In a separate small bowl, make a slurry by whisking the cornstarch with the 1/2 cup of water until completely smooth and no lumps remain.
Pour the cornstarch slurry into the soy sauce mixture and whisk everything together. Set this final sauce mixture aside.
2
Sauté Aromatics
Place a wok or large skillet over high heat. Once hot, add the vegetable oil and let it shimmer.
Add the dry red chillies and stir-fry for about 30 seconds until they darken slightly and become fragrant. Be careful not to burn them.
Add the finely chopped ginger and garlic. Stir-fry for another 30 seconds until their raw smell disappears.
3
Stir-Fry Vegetables
Add the onion petals and sliced carrots to the wok. Stir-fry on high heat for 2-3 minutes until they begin to soften but are still crisp.
Add the cubed bell peppers and zucchini. Continue to stir-fry for another 3-4 minutes. The vegetables should be vibrant and crisp-tender.
4
Combine and Thicken Sauce
Give the prepared sauce mixture a quick stir (as the cornstarch may have settled) and pour it all over the vegetables in the wok.
Stir continuously for 1-2 minutes. The sauce will quickly thicken and coat all the vegetables in a glossy glaze.
Taste and season with salt and freshly ground black pepper if needed.
5
Finish and Serve
Turn off the heat. Add the roasted peanuts and half of the chopped spring onion greens. Toss everything together to combine.
Transfer the Kung Pao Vegetables to a serving dish. Garnish with the remaining spring onion greens.
Serve immediately with steamed jasmine rice or noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
