10 Minute Kung Pao Vegetables Food

KUNG PAO

Steps:

• Rinse, peel and chop 1 medium carrot in wedges or batons. Also chop 6 to 8 french beans in 2 inches pieces. Keep them in a steamer pan.
• Steam till the carrots and french beans are almost cooked.
• If using a pressure cooker for steaming, then steam for 1 whistle. For steaming in a pressure cooker, add 1 to 1.5 cups water. Place the french beans and carrots in a steamer bowl or a steel bowl or pan. Do not add any water in the bowl or pan. Steam for 1 whistle on medium flame.
• When the carrots and french beans are being steamed, slice 1 medium onion thinly.
• Also slice 1 inch ginger and 7 to 8 medium sized garlic thinly. Chop 1 small stem of celery. You should be able to get 2 teaspoon finely chopped celery.
• Then thinly slice 1 medium bell pepper (red or green or yellow). Keep aside.
• Heat 2 tablespoons sesame oil in a pan. Add 10 to 12 cashews or peanuts.
• Saute the cashews till they turn golden. Remove and keep aside.
• Keep the flame to a low and add 4 to 5 dry red chilies. Saute till the red chilies change color. Red chilies give a smoky flavor. Avoid burning the chilies.
• Then add the sliced onions, ginger and garlic. Stir fry on medium flame for 2 minutes.
• Then add the sliced bell peppers (capsicum) and finely chopped celery.
• Stir fry on medium flame for 3 minutes.
• Next add the steamed carrots and french beans. Mix well.
• Add 2 teaspoon soy sauce and ½ tablespoon sugar. Mix well.
• Add salt as per taste and ½ teaspoon black pepper powder or white pepper. Mix well.
• Add 2 cups water. Mix very well. Bring the mixture to a simmer.
• Then add corn starch solution. To make corn starch solution, mix 2 teaspoons of corn starch with 1 tbsp water. Then add this solution to the gravy.
• Add ½ teaspoon rice vinegar. You can also use white vinegar instead.
• Simmer for 2 to 3 minutes till the sauce thickens and then add the fried cashews. For a thicker sauce, you can add some more cornstarch.
• Serve kung pao with veg fried rice or steamed rice. You can also have with plain steamed noodles or veg noodles.

KUNG PAO CAULIFLOWER

Steps:

• Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
• While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
• Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.

15 MINUTE KUNG PAO CHICKEN WITH VEGETABLES

Steps:

• If you're serving this over rice, go ahead and start the rice. Prepare according to package directions. I like to make Instant Pot white rice.
• Heat 1 tablespoon of coconut oil over medium high heat, in a wok or in a large skillet.
• Whisk together all the sauce ingredients together in a large measuring glass or in a small bowl.
• On a large cutting board, finely chop the fresh garlic and fresh ginger, if using. Slice the white and light green parts of the green onions.
• Dice the chicken.
• Add the chicken and the prepped garlic, ginger and onions to the skillet. Stir every 10-15 seconds or and cook until most of the chicken has a golden sear on it, about 2 minutes.
• Add the frozen vegetables, peanuts, granulated garlic and ginger (if you didn't use fresh) and stir well to combine.
• Let the chicken and vegetables cook for about 4 minutes, stirring about once a minute.
• Whisk the sauce and add it all at once. Let the sauce come to a boil and cook for about one minute. Turn the heat down to low and the sauce will thicken up.
• Serve with rice.

KUNG PAO CAULIFLOWER

Steps:

• Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
• Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
• Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
• Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.