An easy weeknight dinner ready in less than 30 minutes, this kung pao vegetables recipe is made with eggplant, broccoli and bell pepper, coated in a sweet and savory sauce with a little spice.
- 1 large eggplant, cut into 1-inch cubes
- 1 head of broccoli, cut into florets (about 3 1/2 cups)
- 3 tablespoons sesame seed oil, divided
- 9 dried red chiles, cut into 1/2-inch pieces
- 1 large red bell pepper, chopped (about 1 1/4 cups)
- 1/2 cup dry-roasted peanuts
- 3 scallions, thinly sliced, plus more for garnish
- Rice, for serving
For the marinade:
- 2 tablespoons mirin (rice wine)
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
For the sauce:
- 3 tablespoons black Chinese vinegar (or 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 1/2 teaspoons fresh grated ginger
- 2 cloves garlic, minced or grated
- 1 1/2 teaspoons corn starch
- In a large mixing bowl, add eggplant, broccoli, and marinade ingredients (mirin, soy sauce and corn starch) and toss together until fully coated. Set aside.
- To make the sauce, add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to combine.
- In a wok or large saute pan, melt 2 tablespoons oil on high heat. Add eggplant and broccoli and cook until lightly golden brown and tender, about 6-8 minutes, deglazing the pan as needed. Transfer cooked vegetables back to the large mixing bowl and set aside.
- Turn down heat to medium-high. Add remaining 1 tablespoon oil to pan, add dried chiles and saute until fragrant, about 1-2 minutes. Add the bell pepper and cook until just tender, about 5-7 minutes.
- Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Cook until sauce is thickened, about 1 minute.
- Serve immediately with rice and garnish with additional scallions.
- To add a source of protein, try adding chicken, tofu, tempeh, steak, or shrimp.
- This recipe is easily customizable to use whichever vegetables you have on hand or that you prefer: try mushrooms, snow peas, onion, baby corn, carrots, etc.
- For less spice, remove the seeds from the chiles.
- If you can’t find dried red chiles, use 1/2 teaspoon red pepper flakes (or less if you want a milder version).
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: stir fry
- Cuisine: Chinese
Keywords: kung pao vegetables, vegan kung pao