How to make Kung Pao Vegetables -
A typical Chinese dish - vegetables cooked with Chinese sauces and garnished with roasted peanuts.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red capsicum (लाल शिमला मिर्च ), Carrot (गाजर)
Cuisine : Chinese
Course : Main Course Vegetarian
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For more recipes related to Kung Pao Vegetables checkout Turkish Vegetables With Hazelnuts. You can also find more Main Course Vegetarian recipes like Corn And Spinach Hariyali Paneer Makhani Spiced Black Bean Stuffed Baked Potatoes Kaale Chane Aur Laal Saag Ki Subzi
Kung Pao Vegetables Recipe Card
Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Kung Pao Vegetables Recipe
Red capsicum 1 small
Carrot 1 medium
Yellow capsicum 1 small
Cabbage 1/4 small
Broccoli separated into florets 1 small
Green capsicum cut into 1 inch pieces 1 small
Dried red chillies 5-6
Oil 4 tablespoons
Spring onions chopped 2
Ginger chopped 1 inch
Garlic chopped 4-5 cloves
Light soy sauce 2 tablespoons
Red chilli paste 1 tablespoon
Tomato ketchup 2 tablespoons
Vegetable stock 1 cup
Cornflour/ corn starch 2 tablespoons
Salt to taste
Vinegar 1 tablespoon
Roasted peanuts 1/4 cup
Method
Step 1
Cut red capsicum and yellow capsicum into 1 inch pieces. Cut carrot diagonally into 1 inch pieces.
Step 2
Cut cabbage into 1 inch square pieces. Cut red chillies into 4 pieces and remove seeds.
Step 3
Heat 2 tbsps oil in a non stick wok, add carrot, red, yellow and green capsicums, broccoli and cabbage and toss on high heat for 2-3 minutes. Transfer into a bowl and set aside.
Step 4
Heat 2 tbsps oil in the wok. Chop spring onion bulbs into thick slices.
Step 5
Add red chillies, onions, ginger and garlic to the wok and sauté. Add soy sauce, chilli paste, tomato ketchup and mix. Add ¾ cup stock and cook.
Step 6
Mix cornflour in the remaining stock. Add salt to the sauce and mix. Add cornflour mixture and mix and cook till the sauce thickens.
Step 7
Add vinegar and mix. Add roasted peanut and mix again.
Step 8
Add cooked vegetables and mix well. Transfer into a serving bowl and serve immediately.
Nutrition Info
Calories : 1009 Kcal
Carbohydrates : 49.6 gm
Protein : 20.2 gm
Fat : 80.9 gm
Other : Niacin- 12.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
