Kung Pao Eggs
A fantastic vegetarian spin on a takeout favorite! Fluffy scrambled eggs are tossed in a bold, savory, and tangy Kung Pao sauce with crunchy peanuts and crisp bell peppers. A quick and satisfying Indo-Chinese meal.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Kung Pao Sauce
- b.In a small bowl, combine the light soy sauce, rice vinegar, sugar, and cornstarch.
- c.Whisk in the 1/4 cup of water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- 2
Step 2
- a.Cook the Eggs
- b.In a separate medium bowl, crack the eggs. Add the salt and black pepper and whisk until well-beaten and slightly frothy.
- c.Heat 1.5 tablespoons of oil in a wok or large non-stick skillet over medium-high heat.
- d.Pour the whisked eggs into the hot wok. Let them set for about 20-30 seconds, then gently push the cooked portions from the edges toward the center, allowing uncooked egg to flow underneath.
- e.Continue this process until you have large, fluffy curds that are just cooked through. Avoid overcooking.
- f.Transfer the scrambled eggs to a plate and set aside.
- 3
Step 3
- a.Build the Stir-Fry Base
- b.In the same wok, heat the remaining 1.5 tablespoons of oil over high heat until it shimmers.
- c.Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly and become aromatic. Be careful not to burn them.
- d.Add the chopped ginger and garlic and sauté for another 30 seconds until fragrant.
- e.Toss in the cubed red onion and mixed bell peppers. Stir-fry for 2-3 minutes. The vegetables should be crisp-tender, not soft.
- 4
Step 4
- a.Combine and Finish
- b.Give the prepared Kung Pao sauce a quick stir to recombine the cornstarch, then pour it into the wok with the vegetables.
- c.Cook, stirring constantly, for 1-2 minutes until the sauce thickens, bubbles, and turns glossy.
- d.Return the cooked eggs to the wok along with the roasted peanuts.
- e.Gently toss everything together to coat the eggs and peanuts evenly in the sauce. Cook for one more minute to heat everything through.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with chopped spring onion greens.
- c.Serve immediately with steamed jasmine rice or noodles.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic flavor, add 1/2 teaspoon of Sichuan peppercorns (crushed) along with the dried red chilies. This will add the characteristic 'ma la' (numbing and spicy) flavor.
- 2To make the eggs extra fluffy, add a tablespoon of milk or water to the eggs before whisking.
- 3Ensure your wok is very hot before adding the vegetables to achieve a proper 'wok hei' (breath of the wok) flavor and keep them crisp.
- 4Control the heat by adjusting the number of dried red chilies. For a milder dish, use fewer chilies or remove their seeds before adding them to the wok.
Adapt it for your goals.
Protein Swap
Replace the eggs with 200g of cubed paneer or firm tofu. Pan-fry the paneer or tofu until golden brown before adding it in Step 4.
Vegetable AdditionVegetable Addition
Add other quick-cooking vegetables like sliced mushrooms, baby corn, or broccoli florets along with the bell peppers.
Nut Free VersionNut-Free Version
For a nut-free option, simply omit the peanuts. The dish will still be delicious.
Spicier KickSpicier Kick
Add 1-2 teaspoons of chili garlic sauce or sambal oelek to the Kung Pao sauce mixture for an extra layer of heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Minerals
This dish is packed with nutrients. Eggs provide Vitamin D, B12, and choline, while bell peppers offer a significant amount of Vitamin C, a powerful antioxidant that supports the immune system.
Provides Healthy Fats
The inclusion of peanuts adds heart-healthy monounsaturated fats to the dish, which can help in managing cholesterol levels.
Frequently asked questions
One serving of Kung Pao Eggs contains approximately 350-400 calories, depending on the amount of oil used. This estimate does not include accompaniments like rice or noodles.