Kung Pao Vegetables – Serene Path

Crispy stir-fried vegetables are covered in delicious umami flavors in this Kung Pao Vegetable Sauce recipe! It’s vegan, filling and quite nutritious. Prepare it in just 15 minutes and consider dinner a victory!

No need for takeaway here! Vegetable stir-fries are so fun and flavorful. The best part is that you can modify them with so many flavor possibilities.

In this recipe, I use classic kung pao ingredients without the meat. Of course, you can definitely add tofu, tempeh, vegan chicken, or vegan beef if you want!

Kung Pao sauce is a simple combination of sweet, salty and spicy flavors. Be careful… It’s irresistible!

Stir-fried vegetables and kung pao sauce.Stir-fried vegetables and kung pao sauce.

This meal is inspired by the popular Chinese dish kung pao and is very easy to prepare. The sautéed vegetables are topped with a delicious sauce then enjoyed over rice.

To make homemade kung pao sauce, you need to quickly mix together a few pantry ingredients that you probably already have. And for healthy veggies, I like to use peppers, broccoli, and mushrooms, but the options are endless!

Finally, at the end, I like to add nuts for an even crunchier bite and green onions for a powerful flavor.

This is a great meal to make when you’re short on time or have a few extra vegetables to finish before they go bad. I like to make a big batch on Sunday to use as meal prep throughout the week.

Naughty kung pao.Naughty kung pao.

If you like Asian-inspired vegetarian recipes, be sure to try my Vegetable stir-fry, Thai noodle saladOr Tofu Poké Bowl.

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Ingredients and Substitutions

Labeled ingredients for kung pao vegetables.Labeled ingredients for kung pao vegetables.

For the Kung Pao sauce

  • Cornstarch – This is used to thicken the sauce. Arrowroot powder or tapioca starch can be used instead.
  • Water – Use water or low-sodium vegetable broth.
  • Soya sauce – Use low sodium products if possible. Liquid amino acids can be a gluten-free alternative.
  • Brown sugar – Or any sugar is used to balance the spiciness while adding sweetness.
  • Rice vinegar – Such a great sour addition here. Other options include regular white vinegar, apple cider vinegar, or rice wine vinegar.
  • Hoisin sauce – It is a thick and slightly sweet sauce. It’s so good with sautéed vegetables. You can find it next to soy sauce at the grocery store.
  • Sesame oil – Just a small amount for its delicious nutty taste.
  • Red pepper flakes – Add a little for spice.

For the vegetable stir-fry

  • Oil – Use your favorite cooking oil like olive, avocado, etc.
  • Onions -I like to use white onion here, but any will work.
  • Vegetables – Baby bella (cremini) mushrooms, broccoli, and red and green peppers are so good here.
  • Ginger and garlic – Fresh is the way to go here, but powder can work if needed.
  • Red chili peppers – Use small dried red peppers found in the international section of the store. You can use red pepper flakes or chili paste here if you can’t find them at the store. Or omit them if you don’t want the dish to be too spicy.
  • Nuts – Chopped peanuts or cashews are great for adding protein and crunch.
  • Green onions – Stir in a little at the end to wash this over the top.
Vegan kung pao vegetables.Vegan kung pao vegetables.

How to Make Kung Pao Vegetables

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

  • Cut all the vegetables in bite-sized pieces. Gather all other ingredients as this meal cooks quickly once started.
  • In a small bowl, whip cornstarch in 2 tablespoons water until lump-free. Add remaining water, soy sauce, brown sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes to this bowl. Add the sauce next to for the moment.
  • Heat a large skillet over medium heat, then add the cooking oil. Once the pan is hot, add the white onions, peppers, broccoli and mushrooms and stir regularly as you go. cook until tender or about 5 minutes.
  • Add to garlic, ginger and red peppers. Cook for about 2 minutes or until fragrant.
  • Stir the sauce again, then pour in the pan. Reduce the heat to medium-low and let the vegetables cook for another 5 minutes.
  • Turn off the heat, then to incorporate peanuts and green onions.
Steps to prepare Kung Pao vegetables.Steps to prepare Kung Pao vegetables.
  • Serve these kung pao vegetables over rice (optional) and top with more green onions and peanuts. Appreciate!

tips for success

  • Prepare the ingredients as soon as you heat the pan because everything cooks quite quickly.
  • Start with a small amount of water with the cornstarch to make it easier to remove any lumps.
  • Make sure the pan is hot before adding the oil, then again, make sure the oil is hot before adding the vegetables.

Ideas for recipe variations

  • Add baked tofu, tempeh or soy curls
  • Incorporate vegan chicken or plant-based beef
  • Replace some vegetables with celery, potatoes, carrots or zucchini
Kung Pao vegetables.Kung Pao vegetables.

Storage and reheating

Cover and refrigerate leftover kung pao vegetables for 3 days. Reheat it in the microwave or on the stove until heated through.

Get ahead

Although this recipe is very quick to make, you can save even more time by preparing it in advance. To do this, mix the sauce and store it in the refrigerator for 2 days. Stir well before adding it to the sautéed vegetables. You can also chop the vegetables the day before.

More Tasty Recipes to Try

Kung pao vegetables Pinterest pin.Kung pao vegetables Pinterest pin.

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Close view of kung pao vegetables.Close view of kung pao vegetables.

Kung Pao Vegetables

This delicious Kung Pao Vegetable recipe is vegan, filling and quite nutritious! Easily smother healthy stir-fried vegetables in an irresistible spicy sauce before serving over rice. Such a tasty dinner and ready in less than 15 minutes!

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Course: Main course

Kitchen: Chinese

Preparation time: 5 minutes

Cooking time: ten minutes

Total time: 15 minutes

Servings: 4

Calories: 224kilocalories

Ingredients

Stirred with vegetables

  • 1 teaspoon cooking oil, avocado, olive, etc.
  • 1 AVERAGE white onion
  • 2 big peppers, red and green
  • 1 head of broccoli
  • 8 ounces mushrooms, cremini, shiitake, etc.
  • 1 teaspoon fresh ginger
  • 1 teaspoon fresh garlic
  • 5 little dried red peppers, kept whole
  • cup nuts, peanuts or cashews
  • 2 Green onions

Instructions

  • Prepare the vegetables by cutting them into small pieces. Chop the garlic and ginger. Gather the rest of the ingredients because this dish cooks quickly.

  • Prepare the sauce by whisking together the cornstarch and 2 tablespoons water until it is lump-free. Add remaining water, soy sauce, brown sugar, rice vinegar, hoisin, sesame oil and red pepper flakes. Set it aside for now.

  • Heat a large skillet over medium heat. Add the cooking oil. Once hot, add the white onions, peppers, broccoli and mushrooms. Stir regularly during cooking until tender (5 minutes).

  • Add the garlic, ginger and whole dried chili peppers. Stir occasionally while cooking for 2 minutes.

  • Stir the sauce again then pour it into the pan. Reduce the heat to medium-low and let the vegetables cook for another 5 minutes.

  • Remove the pan from the heat and stir in the peanuts and green onions. Enjoy these kung pao vegetables over rice!

Video

Remarks

  • Prepare the ingredients as soon as you heat the pan because everything cooks quite quickly.
  • Start with a small amount of water with the cornstarch to make it easier to remove any lumps.
  • Make sure the pan is hot before adding the oil, then again, make sure the oil is hot before adding the vegetables.

Supplement ideas

  • Add baked tofu, tempeh or soy curls
  • Incorporate vegan chicken or plant-based beef
  • Replace some vegetables with celery, potatoes, carrots or zucchini

Nutrition

Calories: 224kilocalories | Carbohydrates: 25.3g | Protein: 8.6g | Fat: 11.4g | Saturated fat: 1.5g | Sodium: 680mg | Potassium: 655mg | Fiber: 4.8g | Sugar: 12.4g | Calcium: 63mg | Iron: 4mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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