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

• 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