Kung Pao Vegetables

by Tarla Dalal

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Kung Pao is one of the most popular dishes form the Schezuan region. The charred dry red chillies provide the fiery taste to these vegetables. Traditionally, the chillies are eaten with the vegetables, but unless you like hot food, you may prefer to set them aside.

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Preparation Time : 15 mins.
Cooking Time: 10 mins.
Serves 4.

Ingredients

2 cups vegetables (carrots, baby corn, broccoli, snow peas), cut into wedges (parboiled)
6 whole dry kashmiri red chillies, broken into 25 mm. (1") pieces
2 tbsp chopped ginger
2 tbsp chopped garlic
a pinch of M.S.G (optional)
2 tsp soy sauce
2 tsp sugar
2 teaspoons cornflour, mixed with ¼ cup water
1/2 tsp white vinegar
1/2 cup fried cashewnuts (kaju)
1 tbsp oil
salt to taste

Method

Heat the oil, add the dry red chillies and sauté until they turn brown over a medium flame.
Add the ginger, garlic and sauté for a few more seconds.
Add the vegetables, Ajinomoto, 2 cups of water, soya sauce, sugar and salt and allow it to come to a boil.
Add the cornflour paste and bring to a boil.
Finally add the vinegar and fried cashewnuts and mix well.
Serve immediately.

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