Vegetable Kung Pao

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.