Kung Pao Vegetables is a basic stir-fry recipe with a spicy, velvety sauce blended with exotic vegetables. Kung Pao is one of the most popular dishes form the Schezuan region. The charred dry red chillies and peanuts are the signature ingredients of all Kung Pao preparations.
| Preparation Time: | 45 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Red, Yellow & Green Capsicum | 1 each |
| Carrots (gajar) | 1 medium |
| Zucchini (optional) | 1 medium |
| Red Onion | 2 medium |
| Cabbage (patta gobhi) | 1/4 head |
| Broccoli | 1 small head |
| Green Onions | 3-4 |
| Garlic clove | 4-5 cloves |
| Ginger | 1 inch piece |
| Soy Sauce | 2 tbsp |
| Red Chilli Sauce | 3-4 tbsp |
| Vegetable Stock | 1 cup |
| Corn Starch | 2 tbsp |
| Vinegar | 1 tbsp |
| Shelled & Roasted Peanuts | 1/4 cup |
| Dried whole Red chilli (lal mirch) | 5-6 |
| Salt | 1 tsp |
| Vegetable Oil | 4 tbsp |
Method
- Cut all the capsicums, zucchini and red onions in one inch squares.
- Chop thin slices of carrot and chop cabbage coarsely.
- Separate out small florets from the broccoli head.
- Finely chop garlic and ginger.
- Saute capsicum, zucchini, red onion, carrots and cabbage in 3 tbsp of oil on very high heat for 5 minutes. Vegetables should stay crisp.
- Keep the sauteed vegetables aside in a bowl.
- Heat the remaining oil. Break whole red chilli in few pieces and discard the seeds. Fry chillies in the oil and then add garlic, ginger and green onions. Saute on high heat for a couple of minutes.
- Add salt, soy sauce and red chilli sauce and mix well.
- Pour the stock.
- Mix corn starch in half cup of cold water and add to the wok. Stir continuously otherwise lumps may form.
- Add peanuts and vinegar and mix.
- Also add sauted vegetables.
- Mix everything gently. Adjust the seasonings as per your taste. The ready vegetables should have enough thick sauce so that steamed rice can be eaten with it. Kung Pao Vegetables is ready.
- Garnish Kung Pao Vegetables with onion greens and serve it immediately with steamed rice.
Notes:
- Feel free to add/remove any vegetable you like. For example I replaced green capsicum with zucchini here and added red onion squares too.
- All the cooking should be done on high heat to get the charred and crisp vegetables.
- Always mix corn starch in cold water only. Warm water will make it lumpy.
- Always read the whole recipe first before starting to cook.
Summary
Recipe Name
Kung Pao Vegetables
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)