Vegetable Kung Pao

December 26, 2009 at 7:00 am 8 comments

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 large carrot diced

1 small Red cabbage diced

4 spring onions, white bulbs and green tops cut separately into 1/2″ pieces

1 red/yellow bell pepper, chopped

3 Tablespoons soy sauce

1Tablespoons sherry

2 teaspoons cornstarch

2 teaspoons sugar

2 Tablespoons white-wine vinegar

2 teaspoons Asian sesame oil

1/3 cup water

2 Tablespoons cooking oil

3/4 cup cashews

1/4 teaspoon dried red pepper flakes

3-4 garlic cloves, sliced

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.

Entry filed under: agaricus bisporous, bell pepper, button mushroom, cabbage, carrot, cashew, Chilli, cooking fat, cooking oil, corn starch, cornstarch, Cuisines of the world, Curries & Gravies, fortified wine, garlic, nut, red cabbage, red pepper, sesame oil, sherry, soy sauce, soya, spring onion, sugar, sweetener, veggies, vinegar, water, white wine vinegar.

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8 Comments Add your own

  • 1. Siri  |  December 26, 2009 at 7:17 am

    Wow, the vegetarian version of Kung Pao looks equally yummy Madhuli 🙂

    Merry Christmas,
    Siri

    Reply
  • 2. outofthegarden  |  December 26, 2009 at 7:21 am

    That is a great Kung Pao with cashews instead of peanuts, too. Very colorful, looks delicious!

    Reply
  • 3. Ramya  |  December 26, 2009 at 8:08 pm

    Colorful Kung Pao.Never had this,I would love to make it.:)

    Reply
  • 4. PJ  |  December 27, 2009 at 2:40 am

    Your vegetarian Kung Pao looks delicious! wonderful recipe..

    Reply
  • 5. Nupur  |  December 27, 2009 at 4:15 am

    That looks so good, and definitely getting a day’s worth of veggies here!

    Reply
  • 6. Sheetal  |  December 27, 2009 at 11:31 am

    The perfect way to get loads of veggies in! Besides, it’s Chinese .. has to be good :D!

    Reply
  • 7. notyet100  |  December 27, 2009 at 6:43 pm

    mmmmmm:-)

    Reply
  • 8. sowjanya  |  December 28, 2009 at 2:00 am

    Tummy is urging me to make this yummy meal..very colorful veggies..

    Reply

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