Oh My Veggies · by Nicole★ 5.0 (1)

Kung Pao Vegetables

Name: Kung Pao Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4, 4 servings
Cuisine: chinese
Ingredients: 2 tablespoons tamari or soy sauce (+ 2 teaspoons additional, divided); 1 tablespoon mirin; 3 1/2 teaspoons cornstarch (divided); 8 oz tempeh (cubed); 1 zucchini (small, cut into thick half moons); 1 eggplant (small, cubed); 1 red bell pepper (cut into 1-inch pieces); 2 tablespoons balsamic vinegar; 2 teaspoons hoisin sauce; 2 teaspoons toasted sesame oil; 2 teaspoons white sugar (organic for vegan-friendly); 2 tablespoons grapeseed oil (or peanut oil); 3/4 teaspoon crushed red pepper flakes (add more or less to adjust the heat level); 3 green onions (white and green parts separated, sliced); 2 cloves garlic (minced); 1 teaspoon grated fresh ginger; 1/4 cup unsalted dry-roasted peanuts; Cooked rice or quinoa ( for serving)

NUTRITION · PER SERVING30M COOK

CAL 28%·PRO 43%

CARBS 76G54% OF CAL

8G FIBER54G OTHER14G TOTAL SUGAR

FAT 21G33% OF CAL

3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried vegetables and tempeh in a spicy kung pao sauce with peanuts. A flavorful, protein-rich vegetarian dish.

mainchinesestir frytofudairy freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

2 tablespoons tamari or soy sauce (+ 2 teaspoons additional, divided)
1 tablespoon mirin
3 1/2 teaspoons cornstarch (divided)
8 oz tempeh (cubed)
1 zucchini (small, cut into thick half moons)
1 eggplant (small, cubed)
1 red bell pepper (cut into 1-inch pieces)
2 tablespoons balsamic vinegar
2 teaspoons hoisin sauce
2 teaspoons toasted sesame oil
2 teaspoons white sugar (organic for vegan-friendly)
2 tablespoons grapeseed oil (or peanut oil)
3/4 teaspoon crushed red pepper flakes (add more or less to adjust the heat level)
3 green onions (white and green parts separated, sliced)
2 cloves garlic (minced)
1 teaspoon grated fresh ginger
1/4 cup unsalted dry-roasted peanuts
Cooked rice or quinoa ( for serving)

At a glance

PER SERVING · TIME 30M

CAL 28%·PRO 43%

CARBS 76G54% OF CAL

8G FIBER54G OTHER14G TOTAL SUGAR

FAT 21G33% OF CAL

3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 10m
Sodium: 1182mg
Total sugar: 14g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 786mg
Calcium: 115mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 1182MG
ESTIMATE: COMPLETE

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

Kung Pao Vegetables

Nutrition & ingredients

Ingredients

At a glance