I wanted to make Kung Pao ever since I saw it on Deeba’s blog here. Being a vegetarian I skipped the chicken and used the available vegetables for this quick and easy vegetable Kung Pao.
Here’s the recipe:
Ingredients
- 8 - 10 button mushrooms sliced
- 1 carrot large diced
- 1 Red cabbage small diced
- 4 1/2 spring onions " , white bulbs and green tops cut separately into pieces
- 1 / bell pepper redyellow , chopped
- 3 Tablespoons soy sauce
- 1 Tablespoons sherry
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 Tablespoons white-wine vinegar
- 2 teaspoons sesame oil Asian
- 1/3 cup water
- 2 Tablespoons cooking oil
- 3/4 cup cashews
- 1/4 teaspoon red pepper dried flakes
- 3 - 4 cloves garlic , sliced
Servings:
Instructions
- In a small bowl, combine the sugar, vinegar, sesame oil, water, soy sauce, sherry and cornstarch.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
- Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan.
- Heat the remaining 1 tablespoon oil. Add the garlic & chili flakes. Stir for 2 minutes till fragrant & light pink.
- Add the white part of the spring onions, carrot & cabbage and cook, stirring, for 1-2 minutes.
- Add the bell pepper and mushroom and cook for a 1-2 minutes more.
- Add the soy sauce mixture and the onion greens and simmer for 1-2 minutes Stir in the cashews.
- Serve hot over steamed rice.
Recipe Notes
Wow, the vegetarian version of Kung Pao looks equally yummy Madhuli 🙂
Merry Christmas,
Siri
That is a great Kung Pao with cashews instead of peanuts, too. Very colorful, looks delicious!
Colorful Kung Pao.Never had this,I would love to make it.:)
Your vegetarian Kung Pao looks delicious! wonderful recipe..
That looks so good, and definitely getting a day’s worth of veggies here!
The perfect way to get loads of veggies in! Besides, it’s Chinese .. has to be good :D!
mmmmmm:-)
Tummy is urging me to make this yummy meal..very colorful veggies..