Kung Pao With Broccoli And Peanuts Recipes

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VEGAN KUNG PAO NOODLES WITH CHARRED BROCCOLI



Vegan Kung Pao Noodles with Charred Broccoli image

Vegan Kung Pao Noodles with Charred Broccoli is a delicious Asian recipe that gets ready within 30 minutes. The combination of hot and sweet slurpy noodles with crunchy peanuts and charred broccoli makes it irresistible.

Provided by Vandana Chauhan

Categories     Main Course

Time 30m

Number Of Ingredients 17

400 gms noodles/ spaghetti
2.5 cups broccoli florets
1 cup chopped spring onion (green part)
5 cloves garlic (minced)
4 dried red chilies
½ cup roasted peanuts (skinned)
1 teaspoon Sichuan peppercorn/ 1/2 teaspoon black peppercorn
½ teaspoon ground pepper (adjust to taste)
1 tbsp corn starch
2 tbsp brown sugar
Salt to taste
¼ cup soy sauce
2 tbsp any hot sauce (adjust to taste)
2 tbsp rice vinegar
2.5 tbsp vegetable oil
1 tbsp sesame oil
⅓ cup water

Steps:

  • Spread broccoli florets on a baking tray. Apply some vegetable oil, sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 12-13 minutes or until the florets get golden brown patches.
  • Boil noodles as per the instructions given on the packet. Drain and keep aside.
  • In a bowl mix sugar, soy sauce, hot sauce, vinegar, and sesame oil. Mix and keep aside.
  • Heat vegetable oil in a wok. Add red chilies and peppercorns, sauté for a few seconds. Add minced garlic and sauté until it becomes fragrant.
  • Next, add the sauce mix, salt, and cook for around 2 minutes. In a bowl mix water and corn starch. Add the corn starch slurry to the sauce. Stir continuously and cook until the sauce thickens.
  • Add boiled noodles, roasted peanuts, charred broccoli, and spring onion to the sauce. Mix everything and cook on high flame for 1-2 minutes. Enjoy!

Nutrition Facts : Calories 578 kcal, Carbohydrate 87 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, Sodium 3052 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving

VEGAN KUNG PAO TOFU WITH BROCCOLI



Vegan Kung Pao Tofu with Broccoli image

Crispy fried tofu is smothered in a kung pao stir fry sauce with roasted peanuts and charred broccoli in this quick and easy vegan Americanized Chinese stir fry.

Provided by Eva

Time 25m

Number Of Ingredients 16

2 tbsp dark soy sauce*
1 tbsp light soy sauce*
1 tbsp Chinese cooking wine, substitute sherry or gin
1 tsp toasted sesame oil
1/2 tsp ground Sichuan peppercorn
1/2 cup broth or water
1 tbsp corn starch
2 tbsp high heat safe oil, like peanut oil
2 lb extra firm tofu, cut into ~3/4" cubes
1 1/2 tbsp corn starch
1/2 tsp salt
4-6 dried red chiles
3 cloves garlic, minced
2 scallions, thinly sliced, white and green parts divided
1/2 cup roasted and unsalted peanuts
1 head broccoli cut into florets

Steps:

  • In a small mixing bowl whisk together the dark and light soy sauces (see note for substitution), Chinese wine, toasted sesame oil, and ground Sichuan peppercorn. In a small dish whisk together the broth (or water) and corn starch to make a slurry, then add the slurry to the rest of the sauce and whisk to combine. Set aside.
  • Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp corn starch and 1/2 tsp salt and toss to coat the tofu.
  • Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. Remove the tofu and set on a paper towel lined plate to drain.
  • In the wok using the leftover oil add the dried red chiles. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic, and white parts of the scallions and sauté for another 30 seconds, stirring constantly. Add the broccoli and stir fry until bright green and charred, about 2-3 minutes. Add the tofu, peanuts, and sauce and fry for 1-2 minutes. Add the scallion greens and turn off the heat.
  • Serve the kung pao tofu with jasmine rice and enjoy hot.

KUNG PAO CHICKEN WITH BROCCOLI



Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes
5 green onions, chopped (both white and green)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups small broccoli florets
1/2 cup salted peanuts
freshly steamed rice

Steps:

  • Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
  • Toss chicken with 1 tblsp cornstarch to coat.
  • Heat 2 tblsps oil in wok over high heat.
  • Add chilies and cook until blackened, about 2 minutes.
  • Add chicken and cook until browned, stirring frequently, 1-2 minutes.
  • Remove chicken using slotted spoon.
  • Set aside.
  • Add remaining 2 tblsps oil to wok.
  • Add green onions, garlic and ginger and stir-fry 1 minute.
  • Add broccoli and stir-fry 2 minutes.
  • Stir sauce and add to wok.
  • Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
  • Mix in chicken and peanuts and heat.
  • Serve with rice.

KUNG PAO BROCCOLI



Kung Pao Broccoli image

Amazing side dish to any Asian style meal

Provided by barbara lentz

Categories     Vegetables

Time 25m

Number Of Ingredients 16

FOR THE BROCCOLI
1 large head of broccoli cut into florets
1/4 c olive oil
1 Tbsp toasted sesame oil
salt
FOR THE KUNG PAO SAUCE
1/2 c thai sweet chili sauce
2 Tbsp oyster sauce
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp rice vinegar
4 clove garlic minced
FOR THE GARNISHES
sliced green onions
roasted chopped peanuts

Steps:

  • 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
  • 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

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