For times when you want a healthy vegetarian/vegan meal with lots of flavor, this is a great meal. You can add tofu if you want to add protein. Eggplant can be added in as an additional vegetable also and you can leave others out or change the proportions.
Ingredients
- Veggies
- 1/4 head of cabbage roughly chopped
- 1 yellow onion chopped into byte sized pieces
- 2 carrots sliced crosswise thinly
- 4 green onions white sliced thinly green ends sliced 1/2″ slices
- 1 cup of broccoli florets
- 1 green or red bell pepper chopped into byte sized pieces
- 2 stalks of celery cut into 1/4″ slices
- Sauce
- 4 tablespoons of soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons white vinegar
- 1/2 teaspoon of sugar
- 1 teaspoon red pepper flakes
- 1/2 cup of water
- 1 teaspoon of balsamic vinegar
- 2 teaspoons minced garlic
- 1 tablespoons minced ginger
- 2 tablespoons of corn starch
- 1/4 teaspoon sesame oil
- Other Ingredients
- Rice or noodles to serve with
- Canola Oil for stir frying
- Chopped Peanuts for topping (optional)
Directions
Cook rice to serve Kung Pao Veggies over. Chop veggies as directed. Blanch or microwave the carrots and broccoli first to even out the cooking time for all the veggies. Combine sauce ingredients into a bowl and mix. Stir fry vegetables till done about 3-4 minutes then pour sauce into hot pan with veggies and let cook for 3-4 minutes to thicken and coat the veggies. Serve over rice or noodles and sprinkle chopped peanuts if desired.