Can I make this vegetarian or vegan?

Absolutely! Tofu, tempeh, or even chickpeas can be used as a protein-packed alternative. Just adjust the cooking time accordingly.

Can I substitute or add different vegetables?

You bet! Feel free to experiment with veggies like broccoli, bell peppers (different colors!), snap peas, or even some chopped zucchini. The more the merrier, I always say.

How can I adjust the spiciness?

If you're sensitive to spice, reduce the amount of chili peppers or remove the seeds before adding them. A touch of honey or brown sugar can also help balance the heat. On the other hand, if you like it hot, add more chili peppers or a dash of chili oil at the end!

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water or broth if needed to prevent sticking. It's almost as good as the first time, maybe even better!

Can I make this gluten-free?

For a gluten-free version, make sure to use gluten-free soy sauce or tamari. Cornstarch is already gluten-free, so you're good to go there! Always double-check the labels of your ingredients to be certain.

Can I prepare the sauce ahead of time?

The sauce can be prepped a day or two in advance and stored in the refrigerator. This actually helps the flavors meld together even more! Just give it a good whisk before using.

Hey there, fellow food adventurers! Remember that time I tried to make sushi and ended up with a sticky, seaweed-covered disaster? Well, let's just say some cuisines are best left to the professionals. But stir-fry? That's a whole different ballgame. It's quick, it's easy, and it's endlessly customizable. Plus, who can resist that savory, slightly spicy Kung Pao flavor?

This Kung Pao Vegetable Stir-Fry is my go-to when I'm craving something healthy, flavorful, and ready in under 30 minutes. It's packed with colorful veggies, crunchy cashews, and a fiery kick from those beautiful dried chili peppers. Don't be scared of the spice – you can always adjust it to your liking. Think of this recipe as a blank canvas for your culinary creativity. What does this recipe mean for you?

Kung Pao Vegetable Stir Fry with Cashews and Chili Peppers

Name: Kung Pao Vegetable Stir Fry with Cashews and Chili Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Sautéing
Ingredients: 2 tablespoons Peanut Oil; 6-8 Dried Red Chili Peppers; 2 cloves Minced Garlic; 1 teaspoon Minced Ginger; 1/2 cup Carrots, sliced; 1/2 cup Bell Peppers (any color), chopped; 1/4 cup Onion, chopped; 1/2 cup Zucchini, chopped; 2 tablespoons Soy Sauce; 1 tablespoon Rice Vinegar; 1 tablespoon Sugar; 1 teaspoon Cornstarch; 1/2 teaspoon Sesame Oil; 1/4 cup Roasted Cashews; 2 tablespoons Chopped Green Onions; 1 teaspoon Sesame Seeds

Whip up a quick and tasty Kung Pao Vegetable Stir-Fry with crunchy cashews and fiery chili peppers! This customizable recipe is perfect for a healthy and flavorful weeknight meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

First, get organized. Chop all your veggies and set aside. Mince the garlic and ginger. This makes the cooking process much smoother, trust me.
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and sesame oil for the sauce. Set aside; this is your flavor bomb.
If using whole dried chili peppers, give them a quick rinse under cold water, then snip them into smaller pieces with scissors. Remove the seeds for less heat, if you prefer.
Heat a wok or large skillet over high heat. Add the peanut oil. It should shimmer almost immediately. If not, your pan isn't hot enough! This is key to a good stir-fry.
Add the chopped chili peppers, garlic, and ginger to the hot oil. Stir-fry for about 15-20 seconds until fragrant. Be careful not to burn the garlic!
Add the carrots and bell peppers. Stir-fry for 2-3 minutes until they begin to soften slightly. You want them to still have a bit of a bite.
Add the remaining vegetables (onions, zucchini, and any other veggies you’re using). Stir-fry for another 2-3 minutes until everything is tender-crisp. Nobody likes mushy veggies!
Pour the sauce over the vegetables. Stir constantly until the sauce thickens and coats everything evenly. This should only take about a minute or two.
Stir in the roasted cashews. Toss everything together to combine. The cashews add a lovely crunch and nutty flavor.
Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately over rice or noodles. Enjoy your creation!