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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
Prepare the Kung Pao Sauce
Cook the Eggs
Build the Stir-Fry Base
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 360.52 calories per serving with 17.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or main_dish.
Combine and Finish
Garnish and Serve
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.
Add other quick-cooking vegetables like sliced mushrooms, baby corn, or broccoli florets along with the bell peppers.
For a nut-free option, simply omit the peanuts. The dish will still be delicious.
Add 1-2 teaspoons of chili garlic sauce or sambal oelek to the Kung Pao sauce mixture for an extra layer of heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
The inclusion of peanuts adds heart-healthy monounsaturated fats to the dish, which can help in managing cholesterol levels.
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.
Kung Pao Eggs can be a healthy meal. It's high in protein from the eggs and contains vitamins from the vegetables. However, it can be high in sodium due to the soy sauce. To make it healthier, use low-sodium soy sauce and be mindful of the oil quantity.
Yes, you can make a vegan version by replacing the eggs with firm tofu, seitan, or a plant-based egg substitute. Press the tofu well to remove excess water before cubing and frying it.
This dish pairs perfectly with steamed jasmine rice, brown rice, quinoa, or your favorite stir-fried noodles. A side of steamed broccoli or bok choy also complements it well.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The texture of the eggs may change slightly upon reheating.