Vegetable Kung Pao

Recipe by
Total Time:
10 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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