Kung Pao Vegetables

1. 1
   prep

   Prepare all the vegetables and aromatics.

   1.Cut bell peppers, zucchini, and mushrooms into uniform bite-sized cubes.

   2.Dice the onion into 1-inch pieces and keep the layers separated.

   3.Finely chop the ginger and garlic; chop the spring onion greens.

   4.Halve the dried red chilies and remove the seeds if you prefer less heat.

   TIPUniform cutting ensures all vegetables cook evenly in the high-heat stir-fry.
2. 2
   prep

   Mix the Kung Pao sauce.

   In a small bowl, whisk together soy sauce, rice vinegar, chili sauce, and sugar. Separately, dissolve corn flour in 3 tablespoons of water to make a smooth slurry.

3. 3
   other · ~3 min

   Stir-fry the aromatics and dried chilies.

   1.Heat the wok over high heat until it smokes lightly.

   2.Add the oil and swirl to coat the sides.

   3.Add the halved dried red chilies and stir for 15-20 seconds until they darken slightly.

   4.Add the chopped ginger and garlic; toss for 30 seconds until fragrant.

   5.Add the diced onions and stir-fry on high heat for 1 minute.

   TIPKeep the heat high and move quickly — this is a flash stir-fry. Prep everything before you start.
4. 4
   other · ~3 min

   Cook the vegetables and the peanuts.

   1.Add the bell peppers and zucchini; stir-fry for 1 minute on high heat.

   2.Add the mushrooms, a pinch of salt, and black pepper; toss everything for another minute.

   3.Toss in the roasted peanuts and stir-fry for 30 seconds to warm them through.

   TIPThe vegetables should stay crisp-tender. Don't let them soften or release water — if the wok is not hot enough, they will steam instead of char.
5. 5
   other · ~1 min

   Add the sauce and finish the dish.

   Lower the heat to medium. Pour the soy-vinegar mixture over the vegetables. Stir the corn flour slurry and add it to the wok immediately. Toss everything vigorously for 1 minute until the sauce thickens and coats each piece of vegetable.

   TIPAlways stir the slurry just before pouring — corn flour settles quickly. A glossy, clinging sauce is the signature of a good Kung Pao.
6. 6
   garnish

   Garnish with spring onion greens and serve immediately.

   Transfer to a serving bowl and scatter the chopped spring onion greens on top. Serve hot with steamed rice or Hakka noodles.

   TIPKung Pao Vegetables waits for no one — serve it straight from the wok while the vegetables are still bright and crisp.

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