Kung Pao Vegetables

I like to prepare this so that the vegetables are crunchy.  I cut everything and mix the sauce in advance so I can move quickly.  It’s quick and one of our favorite dishes.

8 oz Sliced Mushrooms
3/4 c Diced Carrots
3/4 c Diced Celery
3/4 c Diced Onion
8 oz Diced Water Chestnuts – see note
1/2 c Dry Roasted Peanuts (optional) – see note
3 Cloves Garlic Minced
3 Leaves/Stalks Bok Choy Diced


3T Rice Wine or Sake
3T Low Sodium Soy Sauce or Tamari
2T Rice Vineagar
2T Cornstarch in 1/4 c Water
Sriracha or Sambal Oelek to taste

Place the sliced Mushrooms in a dry wok or pan and stir until the Mushrooms release their liquid.  Add the Carrots, Celery, and Onions and cook until the colors brighten.  Add the Water Chestnuts, Peanuts, Garlic and Bok Choy stalks and cook until heated through.  Add the Bok Choy leaves and cook until slightly wilted.

Mix together the Rice Wine, Soy Sauce and Rice Vinegar.  Pour over the vegetables and stir cook until slightly bubbly.  Add the cornstarch dissolved in water to thicken the sauce.  Finish with the Asian Chile Paste to taste.

Serve over Brown Rice.


Sunchokes can be substituted for Water Chestnuts.

I buy blanched Peanuts and dry roast my own – some commercially available peanuts have MSG  and too much salt.

Please follow and like us:

Submitted by: