Name: Kung Pao Vegetables
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 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; 2 tablespoons mirin (rice wine); 2 tablespoons soy sauce; 2 tablespoons corn starch; 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

Description

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.

Ingredients

Scale

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

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Instructions

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.

Notes

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