Kung Pao Vegetables

Kung Pao Vegetables

Photo by Debra C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • favorite dishes.

  • 8

    oz Sliced Mushrooms

  • ¾

    c Diced Carrots

  • ¾

    c Diced Celery

  • ¾

    c Diced Onion

  • 8

    oz Diced Water Chestnuts – see note

  • ½

    c Dry Roasted Peanuts (optional) – see note

  • 3

    Cloves Garlic Minced

  • 3

    Leaves/Stalks Bok Choy Diced

  • 3

    T Rice Wine or Sake

  • 3

    T Low Sodium Soy Sauce or Tamari

  • 2

    T Rice Vineagar

  • 2

    T Cornstarch in ¼ c Water

  • Sriracha

Directions

Place the sliced Mushrooms in a dry wok or pan and stir until the Mushrooms release their liquid. Add the Carrots, Celery, and Onions and cook until the colors brighten. Add the Water Chestnuts, Peanuts, Garlic and Bok Choy stalks and cook until heated through. Add the Bok Choy leaves and cook until slightly wilted. Mix together the Rice Wine, Soy Sauce and Rice Vinegar. Pour over the vegetables and stir cook until slightly bubbly. Add the cornstarch dissolved in water to thicken the sauce. Finish with the Asian Chile Paste to taste.


Nutrition

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