Kung Pao Recipe | Kung Pao Vegetables
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (4)

Kung Pao Recipe | Kung Pao Vegetables

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 6%
CARBS 17G39% OF CAL
3G FIBER8G OTHER6G TOTAL SUGAR
FAT 11G59% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sweet, sour, and spicy stir-fry of mixed vegetables with cashews and a savory sauce. Plant-based and full of flavor for a quick weeknight meal.

mainchinesestir frydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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
PREP
15M
SODIUM
473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.