Kung Pao Vegetables


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Kung Pao Vegetables

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 109 cookbooks   This recipe has been viewed 47127 times

Kung Pao is a popular class of recipes from the Schezuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Schezuan sauce and soya sauce.


Here, the Kung Pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli.


While ginger and garlic add more flavour to the Kung Pao Vegetables, a garnish of roasted cashews makes it exciting beyond words.

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Kung Pao Vegetables recipe - How to make Kung Pao Vegetables

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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Ingredients
1/2 cup diagonally cut capsicum (red , green and yellow)
1/2 cup diagonally cut and blanched carrot
1/2 cup blanched broccoli florets
2 tbsp cornflour
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup onion cubes
salt to taste
1/4 cup schezuan sauce
1 tsp soy sauce
1 tsp sugar
1/2 tsp vinegar

For The Garnish
2 tbsp chopped and deep-fried cashewnuts (kaju)
Method
  1. Combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds.
  3. Add the onions and sauté on a high flame for 1 to 2 minutes.
  4. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes.
  5. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve immediately garnished with deep-fried cashewnuts.

Tips
  1. Do not allow the chillies to burn because, if they burn, they release potent volatile oils which can sting the nose and eyes.
Accompaniments

Celery and Black Pepper Rice 
Hakka Noodles, Chinese Veg Hakka Noodles 
Vegetable Fried Rice ( Easy Chinese Cooking ) 

Nutrient values per serving
Energy85 cal
Protein1.4 g
Carbohydrates11 g
Fiber1.6 g
Fat4.1 g
Cholesterol0 mg
Vitamin A392.8 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.9 mg
Vitamin C28.9 mg
Folic Acid23.4 mcg
Calcium33.4 mg
Iron0.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.4 mg
Potassium74.3 mg
Zinc0.3 mg

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Reviews

Kung Pao Vegetables
5
 on 08 Jun 17 01:42 AM


Is there a substitute for cornflour... As i dont have it .
| Hide Replies
Tarla Dalal    No, it the binder in the recipe. Get cornflour from any street corner in India.
Reply
08 Jun 17 09:47 AM
Kung Pao Vegetables
5
 on 11 Sep 15 05:05 PM


I love the combination of the vegetables in this gravy.. Nice and chatpata.. The vegetables are perfectly cooked.. which gives a nice crunch to the dish.. I loved the fried cashewnuts added to the dish.. goes very well with rice and noodles..
Kung Pao Vegetables
5
 on 19 Mar 13 09:54 AM


Baby corn, broccoli and snow peas coked in fiery hot red chillies and flavored with soya sauce.