Umami Recipes
Umami Recipes

Fronk Recipes

10-Minute Kung Pao Vegetables

4 servings

servings

3 minutes

active time

10 minutes

total time

Ingredients

1 medium red bell pepper, diced

1 medium green bell pepper, diced

2 medium carrots, peeled and sliced

1 bunch green onion, cut

4 shiitake mushrooms, sliced (or mushrooms of your choice_

1/3 cup green beans, chopped

1/2 cup cashews

1/2 cup soy sauce

1/3 rice vinegar

2 tablespoons brown sugar

2 tablespoons sesame oil

1 tablespoon ginger, minced

1/2 tablespoon garlic, minced

1-2 teaspoons chili paste such as sriracha

Red pepper flakes to taste

Directions

1. Make Kung Pao Sauce: Combine soy sauce, rice vinegar, sriracha, ginger, and sugar in a bowl. Stir to combine and set aside. Omit the sriracha or chili paste if you don't want the Vegetable Kung Pao to be too spicy.

2. Prepare your veggies. In a large skillet, heat sesame oil over medium heat. stir fry green beans and carrots until they begin to soften. Add bell peppers, shiitake, ginger and garlic. Shake red pepper flakes to taste. Omit if you don't want the dish too spicy.

3. Stir fry for about 2 minutes then add cashew and green onions.

4. Now add Kung Pao Sauce and bring to simmer until the sauce has thickened.

5. Remove and serve with rice.

4 servings

servings

3 minutes

active time

10 minutes

total time
Start Cooking