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5 from 2 votes

Vegetable Kung Pao

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Indo-Chinese
Servings: 4 servings


  • 1 red onion , chopped
  • 1 carrot , cut on a bias in thin discs
  • 10-15 mushrooms , halved or quartered if large
  • 1 small head broccoli , separate into florets. Peel the larger stems and cut them into discs.
  • 2 red or green bell peppers , chopped
  • 2 sticks of celery , chopped
  • (Tip: It is important that all your vegetables be roughly the same size when you chop them so they will cook evenly. Make those veggies that take a little longer to cook, like carrots, a little smaller. You can use all kinds of veggies here, including cabbage. You can also add some tofu, cut in cubes, just before you add the cornstarch.)
  • 2 tbsp cornstarch mixed with ¼ cup water
  • 1 tbsp sesame oil
  • 2-3 red chillies , broken into 1-inch pieces
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • ¼ cup peanuts , toasted lightly on a skillet and then coarsely chopped
  • 4-5 scallions or green onions , chopped
  • Mix in a bowl:
  • 2 cups vegetable stock or water
  • ¼ cup soy sauce or more to taste
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 -2 tsp hot chilli sauce like Sriracha
  • 2-3 green chillies (optional, and only if you like a lot of heat)


  • Heat the sesame oil in a wok or other large nonstick skillet.
  • Add the red chillies and saute for a minute or so until they start to darken.
  • Add the ginger and garlic pastes and saute for a few seconds.
  • Add the vegetables and stir-fry on high heat, stirring constantly, about 2-3 minutes or until the vegetables begin to soften.
  • Now add the stock-soy sauce mixture in and allow it to come to a boil. Lower the heat and simmer a couple of minutes or until the veggies are cooked but have a good bite to them. You don't want your vegetables to turn soft and mushy.
  • Add the peanuts and stir in. Now add the cornstarch-water mixture, one teaspoon at a time, until you have a sauce that's fairly thick. Do NOT add the cornstarch at once-- watch your recipe closely and add only as much as you need.
  • Check for salt and add if needed. Add the scallions and give it a quick stir. Turn off heat and serve hot.