Name: Kung Pao Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 2 bell peppers, diced; 2 carrots, thinly sliced; 8 oz mushrooms, thinly sliced; 3 cup broccoli florets; 3 clove garlic, minced; 1 tbsp ginger, minced; 3 tbsp soy sauce; 1 tbsp cornstarch; 1 cup water; 2 tbsp rice vinegar; 2 tbsp sugar; 1 tbsp sesame oil; 1 tbsp sriracha; 1/2 cup peanuts; 2 green onions, sliced

Estimate, per serving

Cal: 280
Protein: 10.5g
Carbs: 28g
Fat: 14.5g
Sodium: 680mg
Fiber: 5.5g

Ingredients

vegetable oil: 6 tbsp
bell peppersdiced: 6
carrotsthinly sliced: 6
mushroomsthinly sliced: 24 oz
broccoli florets: 9 cup
garlicminced: 9 clove
gingerminced: 3 tbsp
soy sauce: 9 tbsp9 tbsp
cornstarch: 3 tbsp
water: 3 cup
rice vinegar: 6 tbsp
sugar: 6 tbsp
sesame oil: 3 tbsp
sriracha: 3 tbsp
peanuts: 1 1/2 cup
green onionssliced: 6

Method

01Heat oil in a large skillet or wok over high heat.
02Add bell peppers, carrots, and mushrooms. Stir-fry 5 minutes.
03Whisk soy sauce, cornstarch, water, vinegar, sugar, sesame oil, sriracha, garlic, ginger, and peanuts in a small bowl.
04Pour sauce into the pan. Add broccoli and stir-fry until sauce bubbles and thickens.
05Remove from heat, cover, and rest 5 minutes.5 min
06Garnish with green onions and serve.

Fits

Vegan
Vegetarian
Pescatarian