Vegan Hunan Kung Pao Recipe
Wok-seared vegetables, ginger soy sauce, jasmine rice, peanuts. Spice with 1-6 hunan peppers
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Ingredients
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ingredients
Method
directions
- 1
Prepare the Rice
Start by cooking the jasmine rice according to the package instructions. Generally, this involves rinsing the rice under water, then boiling it in two cups of water with a pinch of salt. Once boiled, reduce heat, cover, and simmer for 15 minutes.
- 2
Chop the Vegetables
While the rice is cooking, chop the red bell pepper, green bell pepper, carrot, and slice the broccoli florets into smaller pieces. Set aside.
- 3
Heat the Oil
In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- 4
Stir-Fry the Vegetables
Add the chopped vegetables to the hot oil. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Add 1 tablespoon of ginger and stir well.
- 5
Create the Sauce
In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and salt. Mix well.
- 6
Combine the Sauce with Vegetables
Pour the sauce over the stir-fried vegetables and toss to coat evenly. If you like it spicy, add Hunan peppers to taste.
- 7
Finish with Peanuts
Stir in 1 cup of peanuts into the vegetable mixture and cook for an additional 2-3 minutes, allowing the peanuts to warm through.
- 8
Serve
Fluff the cooked jasmine rice and serve it on plates topped with the stir-fried vegetable and peanut mixture. Garnish with chopped green onions.
