Kung Pao Greens | Kara Lydon
A simple weeknight dinner or aspect dish prepared in lower than half-hour, this kung pao greens recipe is made with eggplant, broccoli and bell pepper, coated in a candy and savory sauce with slightly spice.
There may be nothing I really like greater than a savory and spicy sauté of all my favourite greens!
Impressed by kung pao hen, which originated within the Sichuan Province of south-western China, this model boasts veggies like eggplant, broccoli and bell pepper, however you should utilize whichever veggies you’ve gotten readily available! It’s simply customizable.
Make this a extra full and satiating meal by including a supply of protein! Suppose hen, tofu, tempeh, shrimp or steak!
What actually makes this recipe is the sturdy savory, candy, and spicy sauce impressed by Asian flavors.
And the peanuts give the dish a satisfying crunch that enhances the greens and provides a pleasant nutty taste too.
The most effective a part of this recipe is you want lower than half-hour to make it!! Weeknight dinner rotation, right here we come!
Elements You’ll Want
Notes on Elements:
- eggplant: tender, delicate, and candy with a slight bitterness. Can substitute with zucchini or squash!
- broccoli: I used recent for this recipe however frozen can work too!
- sesame seed oil: offers a nutty, earthy taste
- dried crimson chiles: reduce the chiles into 1/2-inch items. When you can’t discover these, substitute with 1/2 teaspoon crimson pepper flakes.
- crimson bell pepper: sweeter than the opposite bell peppers, however any colour will work!
- dry-roasted peanuts: for a nutty crunch!
- scallions: give a oniony taste and crunch to the dish
- mirin (rice wine): used so as to add candy acidity to dishes.
- soy sauce: can sub for coconut aminos or use low-sodium in order for you it much less salty!
- corn starch: to thicken the sauce. Can substitute with flour or arrowroot starch if wanted.
- black Chinese language vinegar: in case you can’t discover this, substitute with 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar
Gear You’ll Want (affiliate hyperlinks – in case you make a purchase order I obtain a small fee)
Make Kung Pao Greens
- Marinate the eggplant. Toss eggplant, broccoli and marinade elements (mirin, soy sauce and corn starch) collectively till totally coated. Put aside.
- Make the sauce. Add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to mix.
- Sauté greens. In a wok or massive sauté pan, soften 2 tablespoons oil on excessive warmth. Add eggplant and broccoli and cook dinner till flippantly golden brown and tender, about 6-8 minutes, deglazing the pan as wanted. Switch cooked greens again to the massive mixing bowl and put aside.
- Add some spice. Add remaining 1 tablespoon oil to pan, add dried chiles and saute till aromatic, about 1-2 minutes. Add the bell pepper and cook dinner till simply tender, about 5-7 minutes.
- Toss with the sauce. Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Prepare dinner till sauce is thickened, about 1 minute.
- Attempt chopping the greens as evenly as doable so all of them cook dinner evenly.
- To minimize the warmth, take away seeds from chiles.
- Substitute greens for any that you simply want or are in-season! Frozen can work as properly! Defrost first after which drain out any remaining liquid earlier than utilizing.
- If the sauce is just too thick, I like to recommend reconstituting with slightly little bit of water or additional soy sauce! If it’s too skinny strive including extra cornstarch.
1. What precisely is kung pao?
The traditional dish made with hen in Sichuan delicacies originated within the Sichuan province of south-western China and consists of Sichuan peppercorns. Kung pao sauce is good, savory, and spicy.
2. What if I don’t like eggplant?
That’s completely okay! You possibly can substitute any of the greens for zucchini, squash, snap peas, mushrooms or any veggie you like!
3. Can I prep this upfront?
You possibly can chop up the eggplant and broccoli upfront, and you may even whisk collectively the sauce forward of time. However when you make the recipe I like to recommend serving it instantly because the greens can get mushy over time.
Substitutions and Additions
- When you don’t have crimson chiles readily available, you possibly can substitute with 1/2 teaspoon crimson pepper flakes (much less in order for you it milder)
- Add shrimp, hen, tofu, tempeh, or steak for a supply of protein and to make this extra filling!
- Different greens that might work properly on this dish are mushrooms, snow peas, onion, child corn, carrots, squash, zucchini, and so forth.
Storage and Preparation
Kung Pao Greens leftovers could be saved in an hermetic container within the fridge for as much as 3-4 days. I like to recommend reheating in a skillet on medium warmth and tossing till heat.
Recipes That Pair Nicely
For extra Asian-inspired recipe inspiration, take a look at my different recipes under!
When you like this recipe, please be sure you remark and provides it a 5 star score under. When you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, be sure you pin it on Pinterest!
A simple weeknight dinner prepared in lower than half-hour, this kung pao greens recipe is made with eggplant, broccoli and bell pepper, coated in a candy and savory sauce with slightly spice.
- 1 massive eggplant, reduce into 1-inch cubes
- 1 head of broccoli, reduce into florets (about 3 1/2 cups)
- 3 tablespoons sesame seed oil, divided
- 9 dried crimson chiles, reduce into 1/2-inch items
- 1 massive crimson bell pepper, chopped (about 1 1/4 cups)
- 1/2 cup dry-roasted peanuts
- 3 scallions, thinly sliced, plus extra 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 language 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 recent grated ginger
- 2 cloves garlic, minced or grated
- 1 1/2 teaspoons corn starch
- In a big mixing bowl, add eggplant, broccoli, and marinade elements (mirin, soy sauce and corn starch) and toss collectively till totally coated. Put aside.
- To make the sauce, add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to mix.
- In a wok or massive saute pan, soften 2 tablespoons oil on excessive warmth. Add eggplant and broccoli and cook dinner till flippantly golden brown and tender, about 6-8 minutes, deglazing the pan as wanted. Switch cooked greens again to the massive mixing bowl and put aside.
- Flip down warmth to medium-high. Add remaining 1 tablespoon oil to pan, add dried chiles and saute till aromatic, about 1-2 minutes. Add the bell pepper and cook dinner till simply tender, about 5-7 minutes.
- Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Prepare dinner till sauce is thickened, about 1 minute.
- Serve instantly with rice and garnish with further scallions.
- So as to add a supply of protein, strive including hen, tofu, tempeh, steak, or shrimp.
- This recipe is definitely customizable to make use of whichever greens you’ve gotten readily available or that you simply want: strive mushrooms, snow peas, onion, child corn, carrots, and so forth.
- For much less spice, take away the seeds from the chiles.
- When you can’t discover dried crimson chiles, use 1/2 teaspoon crimson pepper flakes (or much less in order for you a milder model).
- Prep Time: 8 minutes
- Prepare dinner Time: 14 minutes
- Class: Dinner
- Methodology: stir fry
- Delicacies: Chinese language
Key phrases: kung pao greens, vegan kung pao