Kung Pao Vegetables

5 from 5 votes

A rainbow of colors make these kung pao vegetables as nourishing as they are delicious! Ladle the veggies and the spicy-savory-sweet sauce over rice for a yummy Chinese meal that is ready in under 30 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Main

Cuisine: Indo-Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 274kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Two small bowls
Wok or large skillet

Ingredients

For sauce

1 cup mushroom stock (or vegetable stock)
¼ cup soy sauce (or tamari. See section on special diets for substitutions to make this dish soy-free)
2 tablespoon rice vinegar
2 tablespoon maple syrup (or sugar)
1 -2 teaspoon Sriracha (or any hot chili sauce)
2-3 green chili peppers (optional, and only if you like a lot of heat)

For cornstarch slurry

2 tablespoon cornstarch mixed with ¼ cup water
¼ cup water

Other ingredients

¼ cup peanuts (toasted lightly on a skillet then coarsely chopped)
2 tablespoons sesame oil
2-3 red chili peppers (broken into 1-inch pieces)
2 heaping teaspoons ginger garlic paste
1 red onion (diced)
1 carrot (cut in thin discs)
10 cremini mushrooms or button mushrooms (or button mushrooms. Cut the mushrooms in halves or quarters depending on size).
1 small head broccoli (Separated into florets. Peel any larger stems and cut them into discs.)
2 bell peppers (any color, diced)
2 stalks celery (thinly sliced)
1 cup cabbage (purple or green, shredded)
4-5 scallions (chopped)
Salt to taste

US Customary - Metric

Instructions

In a bowl, mix the mushroom stock with soy sauce, maple syrup, sriracha sauce and rice vinegar. Add chopped green chilies to the bowl too, if using.
In another small bowl, make a slurry by mixing cornstarch with ¼ cup water. Mix the cornstarch into the water until no lumps remain.
In a wok heat a tablespoon of sesame oil over high heat. Stir in the broken red chili peppers and the ginger garlic paste and saute for a minute until the ginger and garlic are very aromatic and don't smell raw. Keep stirring the ingredients in the wok so they don't burn.
Add all the vegetables to the wok: bell peppers, broccoli, purple cabbage, mushrooms and carrots. Continue to stir-fry over high heat for 2-3 minutes or until the veggies are beginning to get tender.
Stir in the prepared sauce and mix well. Bring the sauce to a boil, then add the cornstarch slurry to the wok and mix well.
When the sauce returns to a boil it will thicken up and become more translucent. At this time stir in the peanuts and check if you need more salt.
Stir in the scallions. Turn off heat and serve the kung pao vegetables hot or warm.

Nutrition