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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.
For 4 servings
Prepare the Kung Pao Sauce
Sauté Aromatics
Stir-Fry Vegetables
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 278.29 calories per serving with 6.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Combine and Thicken Sauce
Finish and Serve
Add 200g of cubed paneer or firm tofu. Pan-fry it separately until golden brown and add it along with the peanuts at the end.
Include 1 cup of sliced cremini or shiitake mushrooms. Add them to the wok along with the bell peppers for an extra umami flavor.
For a nut-free alternative, replace the peanuts with toasted sunflower seeds, pumpkin seeds, or crispy fried chickpeas.
For a more pronounced sweet and sour taste, add 1 tablespoon of ketchup or tomato paste to the sauce mixture.
The variety of colorful vegetables like bell peppers, carrots, and zucchini provides a significant amount of Vitamin C, Vitamin A, and antioxidants, which are essential for boosting immune function and protecting cells from damage.
Loaded with fresh vegetables, this dish is high in dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The inclusion of peanuts adds a good amount of plant-based protein and healthy monounsaturated fats, contributing to satiety, muscle maintenance, and heart health.
A typical serving of this Kung Pao Vegetables contains approximately 220-260 calories. This is an estimate and can vary based on the exact amount of oil and sugar used.
Yes, it's a very healthy dish packed with vitamins, minerals, and fiber from the diverse range of vegetables. The sauce contains some sugar and sodium, so for a healthier version, you can reduce the sugar and use low-sodium soy sauce.
Absolutely. To make it gluten-free, simply replace the regular soy sauce with tamari or a certified gluten-free soy sauce. Also, ensure your red chilli sauce is gluten-free.
It pairs wonderfully with steamed jasmine rice, brown rice, or quinoa. It's also delicious served over a bed of hakka noodles, soba noodles, or udon noodles.
To increase the heat, you can add more dry red chillies, use a spicier red chilli sauce, or add 1/2 teaspoon of chilli flakes or chilli garlic paste along with the ginger and garlic.
Yes, this recipe is very versatile. You can add or substitute vegetables like broccoli florets, baby corn, snap peas, or water chestnuts. Adjust cooking times accordingly for harder vegetables.