kung pao recipe, how to make kung pao vegetables | veg kung pao

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Kung pao recipe with step by step photos – kung pao vegetables is a slightly sweet-sour and spicy Chinese dish. There are a couple of variations of the recipe and what I am sharing is a mix vegetable dish with some sauce or gravy. So its best to have with stir fried rice or steamed rice.

kung pao vegetables recipe

This kung pao vegetables recipe has been loosely inspired from a few Chinese cookbooks I have. Mix veggies are used in the dish. I have added carrots, french beans and bell peppers. You can even add veggies like cauliflower, zucchini, broccoli, snow peas, edamame and baby corn. Even tofu can be added.

Tips for making kung pao vegetables

  • You can add veggies of your choice.
  • Instead of water, you can use veg stock.
  • To make the sauce thicker, add more corn starch.
  • If you do not have celery, then skip it.
  • Instead of rice vinegar, you can use rice wine or white vinegar.
  • Soy sauce, sugar and black pepper can be added less or more as per taste preferences.
  • You can use spring onions/scallions instead of regular onions.

Serve kung pao vegetables with steamed rice or veg fried rice or corn fried rice. It also goes well with burnt garlic fried rice.

If you are looking for more Indo Chinese recipes then do check:

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kung pao recipe, kung pao vegetables recipe

Kung Pao

5 from 2 votes
This Vegetable Kung Pao is a slightly sweet-sour and spicy Chinese dish made with mix veggies. The recipe is also vegan.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Chinese, World
Course: Main Course

Servings 3
Units

Ingredients

for steaming veggies

  • 1 medium carrot - cut in wedges or batons
  • 6 to 8 french beans - cut in 2 inches pieces
  • 1 to 1.5 cups water, for steaming

other ingredients

  • 2 tablespoons sesame oil
  • 10 to 12 cashews or peanuts
  • 4 to 5 dry red chilies
  • 1 small onion - thinly sliced
  • 7 to 8 medium garlic - thinly sliced
  • 1 inch ginger - thinly sliced
  • 1 medium to bell pepper (capsicum) - thinly sliced
  • 2 teaspoons finely chopped celery
  • 2 teaspoons soy sauce
  • ½ teaspoon black pepper powder or white pepper
  • ½ teaspoon rice vinegar or white vinegar
  • ½ tablespoon sugar
  • 2 cups water
  • 2 teaspoon corn starch + 1 tablespoon water - for corn starch paste
  • salt as required

Instructions

preparation for kung pao

  • Rinse, peel and chop 1 medium carrot in wedges or batons. Also chop 6 to 8 french beans in 2 inches pieces. Keep them in a steamer pan.
  • Steam till the carrots and french beans are almost cooked. 
  • If using a pressure cooker for steaming, then steam for 1 whistle. For steaming in a pressure cooker, add 1 to 1.5 cups water. Place the french beans and carrots in a steamer bowl or a steel bowl or pan. Do not add any water in the bowl or pan. Steam for 1 whistle on medium flame.
  • When the carrots and french beans are being steamed, slice 1 medium onion thinly. 
  • Also slice 1 inch ginger and 7 to 8 medium sized garlic thinly. Chop 1 small stem of celery. You should be able to get 2 teaspoon finely chopped celery. 
  • Then thinly slice 1 medium bell pepper (red or green or yellow). Keep aside.

making kung pao vegetables

  • Heat 2 tablespoons sesame oil in a pan. Add 10 to 12 cashews or peanuts.
  • Saute the cashews till they turn golden. Remove and keep aside.
  • Keep the flame to a low and add 4 to 5 dry red chilies. Saute till the red chilies change color. Red chilies give a smoky flavor. Avoid burning the chilies.
  • Then add the sliced onions, ginger and garlic. Stir fry on medium flame for 2 minutes.
  • Then add the sliced bell peppers (capsicum) and finely chopped celery.
  • Stir fry on medium flame for 3 minutes.
  • Next add the steamed carrots and french beans. Mix well.
  • Add 2 teaspoon soy sauce and ½ tablespoon sugar. Mix well.
  • Add salt as per taste and ½ teaspoon black pepper powder or white pepper. Mix well.
  • Add 2 cups water. Mix very well. Bring the mixture to a simmer.
  • Then add corn starch solution. To make corn starch solution, mix 2 teaspoons of corn starch with 1 tbsp water. Then add this solution to the gravy.
  • Add ½ teaspoon rice vinegar. You can also use white vinegar instead.
  • Simmer for 2 to 3 minutes till the sauce thickens and then add the fried cashews. For a thicker sauce, you can add some more cornstarch.
  • Serve kung pao with veg fried rice or steamed rice. You can also have with plain steamed noodles or veg noodles.

Nutrition Info Approximate values

Nutrition Facts
Kung Pao
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 647mg28%
Potassium 299mg9%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 4891IU98%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 58mg70%
Vitamin E 1mg7%
Vitamin K 11µg10%
Calcium 37mg4%
Vitamin B9 (Folate) 33µg8%
Iron 1mg6%
Magnesium 33mg8%
Phosphorus 78mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make kung pao recipe

1. Rinse, peel and chop 1 medium carrot in wedges or batons. Also chop 6 to 8 french beans in 2 inches pieces. Keep them in a steamer pan.

vegetables to make kung pao vegetables recipe

2. Steam till the carrots and french beans are almost cooked. If using a pressure cooker for steaming, then steam for 1 whistle. For steaming in a pressure cooker, add 1 to 1.5 cups water. Place the french beans and carrots in a steamer bowl or a steel bowl or pan. Do not add any water in the bowl or pan. Steam for 1 whistle on medium flame.

vegetables to make kung pao vegetables recipe

3. When the carrots and french beans are being steamed, slice 1 medium onion thinly. Also slice 1 inch ginger and 7 to 8 medium sized garlic thinly. Chop 1 small stem of celery. You should be able to get 2 teaspoon finely chopped celery. Then thinly 1 medium bell pepper (red or green or yellow). Keep aside.

vegetables to make kung pao vegetables recipe

4. Heat 2 tablespoons sesame oil in a pan. Add 10 to 12 cashews or peanuts.

making kung pao vegetables recipe

5. Saute the cashews till they turn golden. Remove and keep aside.

making kung pao vegetables recipe

Making kung pao

6. Keep the flame to a low and add 4 to 5 dry red chilies. Saute till the red chilies change color. Red chilies give a smoky flavor. So don’t burn the chilies.

making kung pao vegetables recipe

7. Once the red chilies change color, then add the sliced onions, ginger and garlic. Stir fry on medium flame for 2 minutes.

making kung pao vegetables recipe

8. Then add the sliced bell peppers and finely chopped celery.

making kung pao vegetables recipe

9. stir fry on medium flame for 3 minutes.

making kung pao vegetables recipe

10. next add the steamed carrots and french beans. Mix well.

making kung pao vegetables recipe

11. Add 2 teaspoons soy sauce.

making kung pao vegetables recipe

12. Then add ½ tablespoon sugar. Mix well.

making kung pao vegetables recipe

13. Add salt as per taste.

making kung pao vegetables recipe

14. Next add ½ teaspoon black pepper powder or white pepper. Mix well.

making kung pao vegetables recipe

15. Add 2 cups water.

making kung pao vegetables recipe

16. Mix very well.

making kung pao vegetables recipe

17. Bring the mixture to a simmer.

making kung pao vegetables recipe

18. Then add corn starch solution. To make corn starch solution, mix 2 teaspoons corn starch with 1 tbsp water. Then add this solution to the gravy. Corn starch is also known as corn flour in India.

making kung pao veg recipe

19. Add ½ teaspoon rice vinegar. You can also use white vinegar instead.

making kung pao veg recipe

20. Simmer for 2 to 3 minutes till the sauce thickens and then add the fried cashews. For a thicker sauce, you can add some more cornstarch.

kung pao veg recipe

21. Serve kung pao vegetables with veg fried rice or burnt garlic fried rice or 5 spice rice or steamed rice. You can also have with plain steamed noodles or veg noodles.

kung pao veg recipe

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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