Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 4 servings | Prep time: 15 minutes
Cook time: 15 minutes | Total time: 30 minutes
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When you're in the mood for Chinese takeout but don't want to spend the money, this vegan Kung Pao Veggie Stir Fry will hit the spot! With a variety of veggies, spicy chili peppers, and peanuts, this dish is absolutely bursting with flavor and spice. It's also very customizable: try adding tofu, soy curls, vegan chicken or beef, or anything else you can think of! Warning: this dish is SPICY and not for people who don't enjoy a little (or big) kick.
Ingredients:
2 tbsp oil for cooking
1 cup of broccoli, chopped
1 cup of cauliflower, chopped
1 red bell pepper, chopped
1/2 cup white onion, chopped
1 cup of zucchini, sliced
1 cup of yellow squash, sliced
5-10 dried red chili peppers
2 large handfuls of coleslaw cabbage mix
1/4 cup of peanuts
2 cups of cooked rice
Sauce Ingredients:
1 cup vegetable broth or water
3 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp hoisin sauce
1 tbsp black or balsamic vinegar
2 tbsp brown sugar
2 tsp chili garlic sauce (Sambal Oelek or Sriracha)
2 tsp cornstarch dissolved in 3 tbsp water
Directions:
Bring a large pot of water to a boil. Cook the rice according to the directions on the bag.
Prepare your veggies: chop the broccoli, cauliflower, pepper, onion, zucchini, squash, and slice the chili peppers in half (do not remove the seeds).
Heat a large stir-fry pan and add the oil.
Add the broccoli, cauliflower, bell pepper, and onion to the pan.
Cook, stirring occasionally, for 3-4 minutes until they start to soften.
Add the zucchini, squash, and chili peppers.
Continue to cook for another 4-5 minutes, stirring occasionally, until the zucchini is soft and everything is fragrant.
While the veggies are cooking, add all the sauce ingredients in a bowl, except for the cornstarch, and whisk until the sauce comes together.
In a separate bowl, dissolve the cornstarch in water. Set aside.
In your large frying pan, move the veggies to the outside of the pan to create a empty space in the middle.
Pour your sauce in the center of the pan and bring to a slight boil.
Slowly add the cornstarch/water mixture to the sauce, whisking to avoid creating lumps.
The sauce should start to thicken as it heats. ○ If it is not thickening, dissolve 1 more tsp of cornstarch in a tiny bit of water and add to the sauce. ○ If the sauce is way too thick, add another 1/4 cup of veg broth or water.
Once the sauce it thickened, toss your veggies around in the sauce.
Remove the pan from heat.
Serve the veggies with a side of rice.
Tips and Tricks:
Store the veggies and rice in separate air-tight containers in the fridge. The veggies will last 4-5 days and the rice should last up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: yields about 4 servings
Calories: 373
Total Fat: 12g
Carbs: 56g
Protein: 9g
^ Nutrition facts include the ingredients listed above, including 1/2 cup of white rice per serving. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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