10 Minute Kung Pao Vegetables Recipes

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KUNG PAO



Kung Pao image

This Vegetable Kung Pao is a slightly sweet-sour and spicy Chinese dish made with mix veggies. The recipe is also vegan.

Provided by Dassana Amit

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 medium carrot (- cut in wedges or batons)
6 to 8 french beans (- cut in 2 inches pieces)
1 to 1.5 cups water, (for steaming )
2 tablespoons sesame oil
10 to 12 cashews or peanuts
4 to 5 dry red chilies
1 small onion (- thinly sliced)
7 to 8 medium garlic (- thinly sliced)
1 inch ginger (- thinly sliced)
1 medium to bell pepper ((capsicum) - thinly sliced)
2 teaspoons finely chopped celery
2 teaspoons soy sauce
½ teaspoon black pepper powder (or white pepper)
½ teaspoon rice vinegar (or white vinegar)
½ tablespoon sugar
2 cups water
2 teaspoon corn starch + 1 tablespoon water (- for corn starch paste)
salt as required

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.

Nutrition Facts : Calories 180 kcal, Carbohydrate 17 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 647 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

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