Are you a fan of zesty, sticky Kung Pao chicken? If so, you've come to the right place! This Kung Pao vegetable recipe is packed with flavor and guaranteed to get your kids to eat their veggies. (They might even beg for a second helping!)
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Why you'll love this recipe
✔️ This vegetarian take on the famous Kung Pao chicken is wonderful on its own with rice or as a side dish for something meaty.
✔️ Make these tender, flavorful veggies in less than a half hour-prep only takes about 10 minutes.
✔️ This recipe is customizable, so you can use whatever vegetables you have on hand or add in your favorites!
Ingredients/variations
Use your favorite fresh veggies! Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- eggplant
- zucchini
- I used a red bell pepper, but a combination of different bell peppers would be really pretty!
- cabbage
- broccoli
- cauliflower
- yellow onion
- vegetable oil
- soy sauce
- Kung Pao sauce - you can substitute hoisin sauce or stir fry sauce if you prefer.
You can really use any of your favorite vegetables in this recipe. Baby corn, green beans, or snow peas would all be delicious!
Add your choice of protein, such as grilled steak, chicken, or crispy tofu.
Instructions
This is a photo overview of the instructions. For complete written directions, scroll down to the bottom.
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Equipment
- large skillet
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FAQ's
Either one will do just fine in this recipe. Dark soy sauce has a richer, more intense flavor and is often used in braised dishes or for color in marinades. Light soy sauce has a lighter, saltier flavor and is typically used for seasoning and in sauces.
They can be tricky to find, so we used a premade Kung Pao sauce from the store. An authentic brand will usually include Sichuan peppercorn in the ingredients.
If you like heat, add dried red chilies, red pepper flakes, or siracha sauce to your dish.
Top Tip
To ensure your vegetables cook evenly cut them into similar-sized pieces.
- Feel free to use pre-cut vegetables; broccoli, cauliflower, and onions from the product section to minimize prep time!
- Use a wok or your largest skillet on medium heat for best results. Kung Pao vegetables need good, even heat-you'll want to avoid crowding so they have plenty of room to cook and caramelize.
Storage
Refrigerate-Once cooled, store Kung Pao vegetables in an airtight container in the refrigerator for three or four days.
Freezer-I recommend using a freezer-safe ziplock or airtight container to store leftovers in the freezer. They'll keep for up to three months.
Reheat-Let frozen veggies thaw overnight before reheating them in a skillet on medium heat until warm again. Alternatively, you can use the microwave, warming in 30-second intervals until hot.
Related recipes
- Creamy Pasta Primavera Casserole is made with fresh, tender veggies, is super colorful, and fills you up despite being a vegetarian dish!
- So easy to make, Pan Roasted Vegetables is another quick, saucy veggie dish that goes great with all of your favorite main meals.
- Teriyaki Noodles are a slurp-worthy Asian-based side dish that the whole family will love. They're cheaper and tastier than takeout!
Serve with
- Either Crockpot Teriyaki Chicken or the Crockpot Chicken Stir Fry complements this Kung Pao vegetable recipe for a flavorful, satisfying meal you'll crave weekly!
- Requiring only a handful of ingredients, Honey Sriracha Chicken is sweet, spicy, and full of protein, so it goes perfectly with saucy veggies.
- Serve with brown or white rice on the side.
I make this recipe at least once a month. It has so much flavor and loads of crunch. Have you tried it yet? Let me know what you think in the comments below.
Kung Pao Vegetables Recipe
Ingredients
- 1 eggplant diced into chunks
- 1 zucchini diced into chunks
- 1 bell pepper seeds removed, cut into strips
- 1 cup broccoli divided into florets
- 1 cup cauliflower divided into florets
- 1 cup onion sliced into chunks
- 2 tablespoons vegetable oil can substitute canola oil if you'd prefer.
- 2 tablespoons soy sauce
- ¾ cup kung pao sauce or your favorite stir-fry sauce
Instructions
- Heat a large fryer pan over medium-high heat. Add the olive oil. Then add the onion, caulfilower and broccoli. Stir fry for 3-4 minutes, stirring often.
- Next, add the remaining vegetables: zucchini, diced eggplant, and bell pepper. Toss and continue to stir fry for another 5 minutes.
- Add the soy sauce and stir-fry sauce. Toss to coat the vegetables. Cook until the vegetables are tender, about another 5 minutes. Remove from the heat and serve.
Lois says
This looks wonderful. Will be trying it very soon.
Debra Clark says
Excellent! I think you'll really enjoy these veggies. Especially the eggplant. It's so good in this recipe.