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Midnight Kung Pao Vegetables

Servings: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Szechuan Peppercorns
  • 1 teaspoon, grated Fresh Ginger
  • 2 cloves, minced Garlic
  • 2 cups Mixed Vegetables
  • 1 handful Dry-roasted peanuts
  • 1 teaspoon Red chili flakes
  • 1 tablespoon Cornstarch
  • 2 tablespoons Vegetable Oil

Instructions:

  1. Start by prepping all your vegetables and set them aside.
  2. In a bowl, mix the soy sauce, rice vinegar, brown sugar, and cornstarch. Stir until the sugar and cornstarch dissolve.
  3. Heat the oil in a large pan or wok over medium-high heat. Add the Szechuan peppercorns and red chili flakes.
  4. After a few seconds, add the ginger and garlic. Sauté until fragrant.
  5. Now, add the mixed vegetables to the wok. Stir-fry for about 2-3 minutes until they are al dente.
  6. Pour the sauce mixture over the vegetables. Stir well to combine.
  7. Let everything cook together for a couple of minutes, until the sauce has thickened slightly.
  8. Finally, stir in the dry-roasted peanuts. Saute for another minute.
  9. Serve your Kung Pao Vegetables hot, over steamed rice if desired.