10 Minute Kung Pao Vegetables Recipes

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

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.

10-MINUTE KUNG PAO VEGETABLES

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.