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!)
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!
Use your favorite fresh veggies! Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- I used a red bell pepper, but a combination of different bell peppers would be really pretty!
- yellow onion
- vegetable oil
- soy sauce
- Kung Pao sauce - you can substitute hoisin sauce if you prefer.
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Heat a large fryer pan over medium-high heat. Add the olive oil. Then add the onion, cauliflower, and broccoli in a single layer. Stir fry for 3-4 minutes, stirring often.
- Now, add the remaining vegetables: zucchini, diced eggplant, and bell pepper and cabbage. Toss and continue to stir fry for another 5 minutes.
- After 5 minutes, add the soy sauce and to the stir-fried veggies. Toss to coat the vegetables. Remove from the heat, continue to cook the vegetables until they are tender, about 5 minutes. Remove from heat and serve.
- large skillet
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
Yep, you can usually find it in any large grocery store in the Asian foods section. However, if it's unavailable, any other stir-fry sauce, such as hoisin, will work great.
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. Either one will do just fine in this recipe.
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, try adding dried red chilies, red pepper flakes, or siracha sauce to your dish.
Test kitchen tips
- Choose eggplant and zucchini that are large, dark, and feel heavy for their size. They shouldn't have any soft spots or brown sections.
- To ensure your vegetables cook evenly, try to cut them into similar-sized pieces. This will also make your dish look like a professional cooked it!
- Feel free to use pre-cut 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.
- Add your choice of protein, such as grilled steak, chicken, or crispy tofu.
- Serve over cooked white or brown rice to make your veggies stretch!
- Instead of olive oil, I sometimes like to use sesame oil for added flavor.
- Top cooked Kung Pao vegetables with peanuts or green onions for an extra crunch.
- Feel free to add baby corn, green beans, or snow peas to switch things up!
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.
- 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!
- My easy Crockpot Teriyaki Chicken 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.
- Prepare to be obsessed with my famous Double Chocolate Cherry Brownies—they're sweet, chocolatey, and disappear in minutes!
Hey, if you want to catch all my videos, subscribe to my YouTube Channel. You'll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Kung Pao Vegetables Recipe
- 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
I earn a commission from Instacart from qualifying purchases.
- 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.