Vegetable Kung Pao with Broccoli and Peanuts
Elevate your weeknight dinner routine with this irresistible Vegetable Kung Pao with Broccoli and Peanuts—a vibrant, plant-based twist on a takeout favorite! Packed with nutrient-rich broccoli, crunchy bell peppers, and sweet carrots, this stir-fry offers a symphony of textures and flavors. Tossed in a bold homemade Kung Pao sauce made from soy sauce, hoisin, and rice vinegar, and spiced with fragrant garlic, ginger, and dried red chilies, every bite is perfectly balanced with just the right amount of heat. Finished with a sprinkle of roasted peanuts for a delightful crunch and served over fluffy white or brown rice, this quick and easy 30-minute meal is vegan-friendly, loaded with wholesome ingredients, and bursting with umami goodness. Whether you're craving a healthier takeout-inspired dish or need a fresh recipe to wow your family, this Vegetable Kung Pao is guaranteed to become a mealtime favorite!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 2 medium, julienned Carrots
- 0.5 cups Unsalted peanuts
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 tablespoons Sesame oil
- 0.25 cups Low-sodium soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 whole Dried red chilies
- 2 stalks, chopped (for garnish) Green onions
- 4 cups Cooked white or brown rice
Instructions
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, and water to create the Kung Pao sauce. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the broccoli florets, bell peppers, and carrots to the skillet. Stir-fry the vegetables for 4-5 minutes until they begin to soften but still retain their crispness. Remove the vegetables and set aside.
Heat the remaining 1 tablespoon of sesame oil in the same skillet. Add the minced garlic, grated ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Return the cooked vegetables to the skillet. Pour the prepared Kung Pao sauce over the vegetables and toss to coat evenly.
Add the peanuts and stir-fry everything together for 2-3 minutes until the sauce thickens and everything is heated through.
Remove from heat and garnish with chopped green onions.
Serve hot over cooked white or brown rice.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 27.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
