Looking for a classic Asian dinner? Then check out this vegetable and rice recipe – ready in 15 minutes.
Vegetable Kung Pao
- Prep Time 15 min
- Total 15 min
- Servings 4
- Ingredients 9
Ingredients
- 1/2 cup dry-roasted peanuts
- Cooking spray
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon cold water
- 1/2 cup vegetable broth
- 1 teaspoon chili puree with garlic
- 1 bag (1 lb) frozen whole carrots, green beans and yellow (wax) beans (or other combination)
- Hot cooked brown rice, if desired
Instructions
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Step1Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
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Step2In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
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Step3Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.
Nutrition
160
Calories
9g
Total Fat
7g
Protein
16g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 360mg
- 15%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 5g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
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