This recipe is a lift from the Well Plated cookbook by Erin Clarke. The only differences are my use of oil, cornstarch and chili. I chose this recipe because you could substitute out all the fresh veggies for a frozen package of Asian/sir-fry and have a healthy dinner whipped up in about 20 minutes. It might end up being faster than a MacDonald’s drive through- and healthier too!
Kung Pao Vegetable Stir-Fry
This vegetable stir-fry is incredibly versatile. While the recipe includes bell peppers, green onions, and green beans, you can easily substitute with your favorite vegetables. I served it over brown rice, but you can also use white rice, quinoa, risotto, or farro.
Equipment
- 1 wok or non-stick skillet with lid
Ingredients
Sauce Prep:
- 3 tbsp soy sauce (OK to use low sodium)
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- 1 tbsp creamy peanutbutter
- 2 tsp toasted seseme oil (peanut oil can be substituted. It is what I use)
- 2 tsp cornstarch (this is a thickener, and it is optional)
- 2 cloves garlic, minced (yelds approx 2 tsp)
- 2 – 4 tsp sambal oelek (fresh chili paste) or Sriracha (variance due to heat preference)
Stir-Fry Prep:
- 1 lb green beans, trimmed (approx 3 cups)
- 1/4 cup water
- 1-2 tbsp extra virgin olive oil
- 2 meadium red bell peppers (yellow, orange, and green is OK too)
- 1 bunch green onion, chopped, with dark green part divided from the light and white parts (about 6 onions or 1 cup)
- 1/2 cup unsalted, dry-roasted peanuts (you can use salted just watch the total salt)
Instructions
- Prepare the sauce: Using a small mixing bowl whisktogether the soy sauce, vinegar, honey, peanut butter, oil, cornstarch (ifusing), sambal oelek or Sriracha until blended. Set aside.
- Make the stir-fry: Using a large nonstick skillet orwok with a lid, add the green beans and water. Bring to a boil high tomedium-high heat. Then reduce heat and cover. Cook until beans are crisp-tender(shouldn't be too soft); about 4-5 minutes.
- Uncover and add olive oil and bell peppers. Cook, stirring constantly until peppers are crisp-tender; about 7 minutes. Then add the green onion (both parts); and cook until you smell the onion, about 30 seconds to 1 minute.
- Pour in the sauce, stir to coat the vegetables, thenadd the peanuts. Cook until the sauce is slightly thickened; about 2 minutes.If desired sprinkle with more green onion on top.
- Enjoy!
Notes
- You can refrigerate for up to 5 days.
- Don’t be afraid to try different vegetables.
- Add a protein if desired; such as tofu, chicken or a meaty fish.
- Don’t be afraid to turn up or down the heat by adjusting the amount of chili.
- Don’t be afraid to be adventurous with your grain base.
- Alternative: use pasta rather than a rice or grain.
