Go Back
–+ servings
Kung Pao Vegetables in a large frypan.
Print

Kung Pao Vegetables Recipe

Easy to make sit-fried veggies in a spicy sauce. Make it a side or the star of your meal!
Course Lunch or Dinner, Vegetables and Side Dishes
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 266kcal
Author Deb Clark

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.

Nutrition

Calories: 266kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 1405mg | Potassium: 768mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1198IU | Vitamin C: 84mg | Calcium: 65mg | Iron: 2mg