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.