Kung Pao Vegetables

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.

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Course: Main Course

Cuisine: Chinese, Plant-Based, Vegan

Prep Time: 10

Cook Time: 15

Servings:

Calories: 236kcal

Ingredients

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
½ cup cashews
½ cup soy sauce
⅓ rice vinegar
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon ginger minced
½ tablespoon garlic minced

Instructions

For Kung Pao Sauce:

Combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.

For 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.
Pour Kung Pao Sauce into pan and bring to a simmer until the sauce has thickened.
Remove from heat and serve over rice.

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