Veggie Kung Pao Recipes

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.

KUNG PAO CAULIFLOWER

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.

VEGGIE KUNG PAO

Steps:

• Mix corn starch, ginger, soy sauce, rice vinegar, sugar, and Sriracha in a bowl and set to the side.
• Place garlic and onion in a nonstick pan, or a pan coated with cooking spray.
• When garlic and onion become fragrant, add zucchini, green bell pepper, and celery to the pan
• When zucchini has become tender, add sauce and cook for 5 minutes.
• Add water chestnuts, crushed red pepper, and peanuts. Cook for 5 more minutes or until water chestnuts are warm.
• Serve over brown rice, and top with more Sriracha.

KUNG PAO CAULIFLOWER

Steps:

• In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
• Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
• In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

VEGETABLE KUNG PAO

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.