Vegetable Kung Pao

Vegetable Kung Pao is a vibrant and spicy dish that showcases a medley of vegetables tossed in a tangy and savory sauce, mimicking the flavors of traditional Kung Pao chicken while being completely vegan. This dish is perfect for those craving a satisfying and nutritious meal without any animal products.

Ingredients

• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Peanuts - 50 grams, roasted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Vegetable broth - 100 ml
• Red chili flakes - 1 teaspoon (adjust to taste)
• Salt - to taste
• Black pepper - to taste
• Cooked rice - for serving

Steps

1. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
2. Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add diced bell pepper, zucchini, and carrot to the skillet, stirring well. Cook for 5-7 minutes until the vegetables are tender.
4. In a small bowl, mix soy sauce, rice vinegar, cornstarch, and vegetable broth. Stir until well combined.
5. Pour the sauce over the vegetables in the skillet and add red chili flakes. Stir well to coat the vegetables and cook for another 2-3 minutes until the sauce thickens.
6. Add roasted peanuts and chopped green onion, stirring to combine. Season with salt and black pepper to taste.
7. Serve hot over cooked rice.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber which aids digestion and promotes satiety.

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