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:


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.

Inspirational cookies…. Pear and Blue Cheese Crostata

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,

  • 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!

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

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

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

    Your vegetarian Kung Pao looks delicious! wonderful recipe..

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

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

  • 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!

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


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

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


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December 2009




Find my recipes at The Urban Spice


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