Website of the Year India 2015



Vegetable Kung Pao Recipe

Vegetable Kung Pao is a popular Indian Side Dish
Author :
 
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 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 - celery, chopped
  • 2 tbsp - Corn starch mixed with 1/4 cup water
  • 1 tbsp - sesame oil
  • 2-3 - red chillies, broken into 1-inch pieces
  • 2 tsp - Garlic paste
  • 2 tsp - Ginger paste
  • 1/4 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
  • 1/4 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)
  • How to Make Vegetable Kung Pao:

    1. Heat the sesame oil in a wok or other large non-stick skillet.
    2. Add red chillies and saute for a minute or so until they start to darken.
    3. Add the ginger and garlic pastes and saute for a few seconds.
    4. Add the vegetables and stir-fry on high heat, stirring constantly, about 2-3 minutes or until the vegetables begin to soften.
    5. Now add the stock-soy sauce mixture in and allow it to boil.
    6. Lower the heat and simmer for a couple of minutes or until the vegetables are cooked.
    7. You don't want your vegetables to turn soft and mushy.
    8. Add the peanuts and stir in.
    9. Now add the corn starch-water mixture, one tsp at a time, until you have a sauce that's fairly thick. Do not add the corn starch at once - watch your recipe closely and add only as much as you need.
    10. Check for salt and add if needed, add the scallions and give it a quick stir. Turn off heat.
    11. Recipe courtesy: Holy Cow Vegan



     

    Bawarchi of the Week

    J Sharmilee

    J Sharmilee

    Sharmilee is passionate about her blog Sharmis Passions which contains recipes for healthy food, low fat baked goodies and tips on food photography.

    know more