Vegetable Kung Pao
Vegetable Kung Pao
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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
Heat the sesame oil in a wok or other large non-stick skillet.
Add 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 boil.
Lower the heat and simmer for a couple of minutes or until the vegetables are cooked.
You don't want your vegetables to turn soft and mushy.
Add the peanuts and stir in.
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.
Check for salt and add if needed, add the scallions and give it a quick stir. Turn off heat.
Recipe courtesy: Holy Cow Vegan
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