Kung Pao Vegetables
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
- 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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en place is key: Have all your vegetables chopped and sauce mixed before you start cooking. The stir-frying process is very fast.
- 2High heat is crucial for achieving that characteristic 'wok hei' (breath of the wok) flavor and keeping the vegetables crisp.
- 3Don't overcrowd the pan. If your wok or skillet is small, cook the vegetables in two batches to ensure they stir-fry rather than steam.
- 4For a more authentic flavor, add 1/2 teaspoon of toasted and crushed Sichuan peppercorns along with the ginger and garlic.
- 5To enhance the nutty flavor, lightly toast the peanuts in a dry pan for a minute before adding them to the dish, even if they are already roasted.
Adapt it for your goals.
Protein Boost
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.
Add MushroomsAdd Mushrooms
Include 1 cup of sliced cremini or shiitake mushrooms. Add them to the wok along with the bell peppers for an extra umami flavor.
Nut Free VersionNut-Free Version
For a nut-free alternative, replace the peanuts with toasted sunflower seeds, pumpkin seeds, or crispy fried chickpeas.
Sweeter & TangierSweeter & Tangier
For a more pronounced sweet and sour taste, add 1 tablespoon of ketchup or tomato paste to the sauce mixture.
Why this is on our healthy list.
Rich in Vitamins and Antioxidants
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.
Excellent Source of Fiber
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.
Provides Plant-Based Protein
The inclusion of peanuts adds a good amount of plant-based protein and healthy monounsaturated fats, contributing to satiety, muscle maintenance, and heart health.
Frequently asked questions
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.