Vegetable Kung Pao (Stir Fry)

Vegetable Kung Pao is a basic stir-fry recipe with its spicy, velvety sauce blended with exotic vegetables. This can be served as a vegetarian main dish or side dish.

See below – Recipe ingredients and directions for ‘Vegetable Kung Pao’ by VahChef

Serves 4 to 6

Cooking time: 15 mins

Sauce:

  • 2 cups of Vegetable Stock
  • 2 tablespoons Soy Sauce
  • ½ teaspoon Pepper Powder
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon of Hoisin sauce (optional)
  • Pinch of Ajinamoto (optional)
  • Pinch of Sugar
  • Red Chillies (slit) – Optional
  • 1 teaspoon Red Chilli Sauce – Optional

 Cooking:

  • 2 tablespoons of sesame oil
  • Red Chilli (pieces)
  • 1 tablespoon of Garlic Ginger Chopped
  • 1-2 cups Mixed Vegetables (Diced)
  • Salt to taste
  • 1 tablespoon of Roasted Peanuts
  • 1 bunch of Spring Onions
  • Tofu (optional)
  • 1 teaspoon of Corn Starch (to thicken sauce)

Directions:

  1. Dice the vegetables in a way that they all get cooked in same time frame.
  2. In a bowl add stock, soy sauce, pepper, rice vinegar, hoisin (optional), ajinomotto, sugar, red chillies, chilli sauce; and stir well.
  3. In a pan add sesame seed oil & add red chillies to it. Sauté till they are brown. Add ginger garlic & vegetables to it. Sauté well.
  4. Add the stock mixture to the sautéed vegetables & cook well till water starts drying.
  5. Add peanuts, spring onions & tofu to the sauce. Add salt if required & diluted corn starch to thicken the sauce if required.
  6. It’s ready to be served.

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