These kung pao vegetables are a weeknight-friendly recipe. They come together so quickly and they make an easy but nutritious meal everyone will love. If you love spicy, savory Chinese inspired dishes like chilli tofu and veg manchurian, this is a recipe right up your alley! Colorful bell peppers, cabbage, broccoli, mushrooms, carrots, and scallions are steeped in an easy sauce that literally explodes with a combination of umami, spicy, sweet, and tangy flavors. Peanuts add a gorgeous crunch. The kung pao is a spicy dish, and that’s part of its charm. Also the spiciness is tamped down and complemented by the sweet and tangy flavors in the sauce.
Why you will love this kung pao vegetables recipe
Simple but delicious. This recipe takes under 30 minutes to make (depending on your knife skills) but it is one tasty dish. The ingredients build so much flavor and there is a ton of texture from the vegetables and the peanuts. Family-friendly. You can cook up this dish in less time than it takes to order takeout, and you know exactly what went into it. That’s the kind of food I love serving my family. Loaded with vegetables: I love just how many veggies I can pack into this dish, and you can get creative with it! You can easily change up the veggies: use green beans or corn or eggplant or water chestnuts or cauliflower. If you don’t have one veggie or the other leave it out. Gluten-free and vegan recipe. Can be nut-free. Check section on tweaks for special diets below.
How to make kung pao vegetables
Tweaks for special diets
Soy-free: Use no-soy tamari or coconut aminos or another soy sauce substitute. Nut-free: The peanuts add lots of texture. If you cannot use them but can use other nuts, use raw cashews. Otherwise add 1 cup frozen edamame or corn. Low-carb: If you are low-carb, skip the carrots and use another lower-carb veggie, like green beans. You can replace the maple syrup in the sauce with stevia and use tapioca starch instead of corn starch for the slurry.
Storage instructions
Refrigerate: Store the kung pao veggies in an airtight container in the fridge for up to four days. Freeze: Freeze in a freezer-safe container for up to three months. Reheat: Reheat in the microwave or on the stovetop until warmed through.
More vegan Indo-Chinese recipes
Recipe card
In another small bowl, make a slurry by mixing cornstarch with ¼ cup water. Mix the cornstarch into the water until no lumps remain. Check to get new recipe updates by email.
