Kung Pao Vegetables
Prep Time
Cooking Mode
Kung Pao Sauce
1 tbsp cornstarch
½ cup soy sauce
¼ cup rice wine vinegar
2 tbsp brown sugar
1 tbsp hoisin sauce
1 tbsp sriracha
Stir Fry
3 tbsp sesame oil
1 medium white onion, diced
1 medium red bell pepper, diced (164 g)8 dried red chilies
1 tbsp minced ginger
2 cloves garlic, minced
1 Chinese eggplant, trimmed and diced
1 227g package cremini mushrooms, stemmed and diced
1 bunch broccolini, trimmed and cut into 1-inch pieces
1 285g package sugar snap peas, trimmed
4 mini Shanghai bok choy, trimmed and cut into 1-inch pieces
1 bunch green onions, trimmed and cut into 1-inch lengths
⅓ cup peanuts
Kung Pao Sauce
1 tbsp cornstarch
½ cup soy sauce
¼ cup rice wine vinegar
2 tbsp brown sugar
1 tbsp hoisin sauce
1 tbsp sriracha
Stir Fry
3 tbsp sesame oil
1 medium white onion, diced
1 medium red bell pepper, diced (164 g)8 dried red chilies
1 tbsp minced ginger
2 cloves garlic, minced
1 Chinese eggplant, trimmed and diced
1 227g package cremini mushrooms, stemmed and diced
1 bunch broccolini, trimmed and cut into 1-inch pieces
1 285g package sugar snap peas, trimmed
4 mini Shanghai bok choy, trimmed and cut into 1-inch pieces
1 bunch green onions, trimmed and cut into 1-inch lengths
⅓ cup peanuts
Directions
1In a medium bowl, whisk together the cornstarch with 2 tbsp (30 mL) of the soy sauce. Whisk in the remaining soy sauce, the rice wine vinegar, brown sugar, hoisin and sriracha and set aside.
2In a large wok or extra-large frying pan, heat the sesame oil over medium-high heat until simmering. Add the white onion and red pepper and cook, stirring frequently, for 4 minutes. Add the ginger and garlic and cook for 1 minute.
3Add the eggplant and mushrooms and cook, stirring frequently, for 5 minutes or until eggplant is softened. Add the broccoli, sugar snap peas, bok choy and green onions and cook, stirring constantly, for 3 minutes. Whisk the sauce once more and drizzle into the wok. Cook, stirring constantly for 2 minutes longer. Stir in the peanuts and serve immediately.
Tips
1
Serve over white rice. For added protein, add ½ cup (125 mL) diced tofu. For a less spicy version, omit the sriracha.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
