These Kung Pao Vegetables give you an explosion of flavor in every bite. Colorful bell peppers, carrots, onions, mushrooms, green beans, crunchy cashews are combined together with sweet ginger and rice vinegar sauce. Skip the take-out lines and enjoy this delicious homemade dish instead. You won’t forget it and will crave it often because it’s so good.
Eating Chinese food has always been one of our favorites because there is so much variety and flavor in all the dishes. When we go out to eat, more often than not, we go to our local Chinese restaurant. It’s irresistible, and we know we can’t do it often because the prices are pretty steep. That’s why I knew I wanted to start making my own Chinese dishes at home, so I could enjoy it without breaking my bank account.
The first time I made these Kung Pao Vegetables, I didn’t include the cashews. I felt like something was missing, and it took me a little bit to put my finger on it. Then I decided I was going to throw some in there to see what happened. Guess what…It was a huge hit! They give you that crunchy texture that I can’t get enough of when it comes to Chinese food. Plus, they add to the overall style and elegance of the dish. They took it to the next level of amazing, and I can’t wait for you to try it.
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WHAT DO I NEED TO MAKE KUNG PAO VEGETABLES?
This irresistible homemade Chinese dish is made with lots of fresh ingredients. It’s filling and will be the perfect side to all your favorite recipes. Here are the thirteen ingredients you need:
- Red Bell Pepper
- Green Bell Pepper
- Green Onions
- Shiitake Mushrooms
- Green Beans
- Soy sauce
- Rice Vinegar
- Brown Sugar
- Sesame Oil
Kitchen Items Needed:
HOW DO I MAKE KUNG PAO VEGETABLES
These Kung Pao Vegetables come together in a matter of minutes. You won’t believe how simple they are to make. Let’s get started so you can make your own soon:
STEP 1: PREPARE THE KUNG PAO SAUCE
Combine soy sauce, rice vinegar, and sugar in a bowl. Stir to combine and set aside.
STEP 2: COOK THE VEGETABLES
In a large skillet, heat sesame oil over medium heat. Add green beans and carrots to pan and sauté until they begin to soften about 5 minutes. Add bell peppers, shiitake, ginger, and garlic to pan and sauté for additional 2 minutes. Then, add cashew and green onions to pan and stir.
STEP 3: ADD THE SAUCE AND SIMMER
Pour Kung Pao Sauce into pan and bring to a simmer until the sauce has thickened. Remove from heat and serve over rice.
HOW DO I STORE KUNG PAO VEGETABLES AND HOW LONG DO THEY LAST?
You should always let the Kung Pao Vegetables cool down before storing them. Then place it in a food storage container that’s airtight. It will last around 3-4 days in the refrigerator.
It’s easy to heat them up too. Just warm them in a pan with a little bit of oil and saute until hot. Or, place it on a plate and cover it with a paper towel and microwave until hot. If you love this recipe, I am certain you will enjoy my Healthy Ramen with Vegetables too.
CAN I ADD OTHER INGREDIENTS TO THE KUNG PAO VEGETABLES?
Yes, you can easily swap ingredients or add in extras depending on your preference and what you are craving. Here are some of the ideas we have tried and loved:
Broccoli: Chop up some broccoli florets and cook with the other veggies. They will add even more vibrant color and flavor too. We are fans of broccoli! Try out my Easy Broccoli Cauliflower Crunch Salad if you love it as much as we do.
Celery: We add a lot of celery to our food because it has such a great flavor. It will give you a little bit of crispiness too. Feel free to chop up some and saute it with the other veggies. Our Chicken Salad Wraps have celery too, and it’s perfection.
Peanuts: If you aren’t a fan of cashews or just happen to be out of them, you can also use peanuts. They are a similar texture and are delicious with the other ingredients. If you are looking for an easy peanut butter dessert, try out my Healthy No-Bake Peanut Butter Crunch Balls too.
SO TELL ME…
Do you eat a lot of Chinese food? What’s your favorite Chinese dish? What is your favorite type of cuisine?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!
Kung Pao Vegetables
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 carrots peeled and sliced
- 1 bunch green onions cut
- 4 shiitake mushrooms sliced
- 1 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
For Kung Pao Sauce:
- Combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.
- In a large skillet, heat sesame oil over medium heat.
- Add green beans and carrots to pan and sauté until they begin to soften, about 5 minutes
- Add bell peppers, shiitake, ginger and garlic to pan and sauté for additional 2 minutes.
- Then, add cashew and green onions to pan and stir.
- Pour Kung Pao Sauce into pan and bring to a simmer until the sauce has thickened.
- Remove from heat and serve over rice.