KUNG PAO
This Vegetable Kung Pao is a slightly sweet-sour and spicy Chinese dish made with mix veggies. The recipe is also vegan.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 17 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
10-MINUTE KUNG PAO VEGETABLES
This easy Kung Pao vegetable recipe is so delicious and flavorful! It cooks up in just 10-minutes, making it the perfect meal when you are in a rush but still want something healthy and filling.
Provided by Victoria Yore
Categories Vegan Entrees
Time 10m
Number Of Ingredients 15
Steps:
- 1. Make Kung Pao Sauce: Combine soy sauce, rice vinegar, sriracha, ginger, and sugar in a bowl. Stir to combine and set aside. Omit the sriracha or chili paste if you don't want the Vegetable Kung Pao to be too spicy. 2. Prepare your veggies. In a large skillet, heat sesame oil over medium heat. stir fry green beans and carrots until they begin to soften. Add bell peppers, shiitake, ginger and garlic. Shake red pepper flakes to taste. Omit if you don't want the dish too spicy. 3. Stir fry for about 2 minutes then add cashew and green onions. 4. Now add Kung Pao Sauce and bring to simmer until the sauce has thickened. 5. Remove and serve with rice.
KUNG PAO CAULIFLOWER
Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
VEGETABLE KUNG PAO WITH BROCCOLI AND PEANUTS
I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
- Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
- Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
- Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
- Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
- Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
- Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
- Add the broccoli, fried tofu and peanuts.
- Toss lightly to coat and heat through.
- Serve with steamed rice.
Nutrition Facts : Calories 874.6, Fat 62.9, SaturatedFat 9.8, Sodium 1089, Carbohydrate 51, Fiber 12.5, Sugar 15.5, Protein 37.2
VEGETABLE KUNG PAO
Looking for a classic Asian dinner? Then check out this vegetable and rice recipe - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
- In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
- Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
More about "vegetable kung pao food"
KUNG PAO VEGETABLES RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
Category Main-Course-VegetarianCalories 1009 per servingEstimated Reading Time 3 mins
- Cut red capsicum and yellow capsicum into 1 inch pieces. Cut carrot diagonally into 1 inch pieces.
- Heat 2 tbsps oil in a non stick wok, add carrot, red, yellow and green capsicums, broccoli and cabbage and toss on high heat for 2-3 minutes. Transfer into a bowl and set aside.
KUNG PAO VEGETABLES - LOVE & GOOD STUFF
From loveandgoodstuff.com
- Lightly toast the szechuan peppercorns in a hot wok then grind with a pestle and mortar and add into the sauce.
- Add a splash of cooking oil to a wok and heat over high heat. Add the broccoli, onion and eggplant and stir fry for a couple of minutes first before adding the remainder of the veggies and cooking until they are bright and heated through but still crisp.
EASY TO MAKE KUNG PAO VEGETABLES - MARATHONS & MOTIVATION
From marathonsandmotivation.com
KUNG PAO VEGETABLES - OH MY VEGGIES!
From ohmyveggies.com
VEGETABLE KUNG PAO - PINTEREST
From pinterest.com
KUNG PAO NOODLES WITH VEGGIES RECIPE (EASY, 30 MINS, VEGETARIAN)
From maddysavenue.com
KUNG PAO TOFU WITH VEGETABLES - CHEF BILL
From chefbill.com
WHAT IS KUNG PAO CHICKEN? - FOOD NETWORK
From foodnetwork.com
KUNG PAO TOFU (VEGAN/VEGETARIAN!) - THE WOKS OF LIFE
From thewoksoflife.com
VEGETARIAN KUNG PAO WITH BROCCOLI & PEANUTS – DRWEIL.COM
From drweil.com
VEGETABLE KUNG PAO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KUNG PAO CHICKEN WITH VEGETABLES | READY IN 15 MINUTES (+ VIDEO)
From dontwastethecrumbs.com
VEGAN KUNG PAO - FAKEAWAY USING TEXTURED VEGETABLE PROTEIN
From flawlessfood.co.uk
KUNG PAO VEGETABLES | HAIKU
From haikucuisine.com
KUNG PAO TOFU WITH VEGETABLES RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
VEGETABLE KUNG PAO RECIPE | CDKITCHEN.COM
From cdkitchen.com
KUNG PAO VEGETABLES MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KUNG PAO CHICKEN RECIPE - FOOD - FOOD MAG
From foodmag.top
THE TASTE WITH VIR: KUNG PAO VS GONG BAO CHICKEN, REALITY OF FOOD ...
From hindustantimes.com
KUNG PAO CHICKEN WITH VEGETABLES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
KUNG PAO CHICKEN WITH VEGETABLES - JSL FOODS INC
From jslfoods.com
KUNG PAO CHICKEN AND VEGETABLES — EDIBLE SOUND BITES
From ediblesoundbites.com
KUNG PAO BEEF - RASA MALAYSIA
From rasamalaysia.com
VEGETABLE KUNG PAO | VAHREHVAH
From vahrehvah.com
LOW CARB KUNG PAO VEGETABLES RECIPE - THE BEST OF LIFE® MAGAZINE
From bestoflifemag.com
KUNG PAO CHICKEN AND VEGETABLES - BLUE JEAN CHEF
From bluejeanchef.com
KUNG PAO TOFU | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
VEGETABLE KUNG PAO (STIR FRY) – VEGETARIANTIMES.NET
From vegetariantimes.net
KUNG PAO VEGETABLES - REAL FOOD, MOSTLY PLANTS
From realfoodmostlyplants.com
VEGAN KUNG PAO | KING'S VEGETARIAN FOOD
From kingsvegetarianfood.ca
VEGAN CHINESE KUNG PAO TOFU RECIPE - THE SPRUCE EATS
From thespruceeats.com
KUNG PAO VEGETABLES RECIPE | INDIAN STYLE VEGETABLE KUNG PAO
From tarladalal.com
BEST-EVER KUNG PAO TOFU (VEGAN) - WOW, IT'S VEGGIE?!
From wowitsveggie.com
BEST KUNG PAO POTATOES RECIPE - HOW TO MAKE KUNG PAO POTATOES
From delish.com
KUNG PAO TOFU WITH STIR-FRIED VEGETABLES - 40 APRONS
From 40aprons.com
VEGAN KUNG PAO WITH TOFU, VEGETABLES & CASHEWS - XOXOBELLA
From xoxobella.com
VEGGIE KUNG PAO - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
VEGETABLE KUNG PAO RECIPE | MY FOODCOURT
From my-foodcourt.com
VEGETABLE KUNG PAO - VAHREHVAH
From vahrehvah.com
KUNG PAO CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love