A simple weeknight dinner or side dish ready in lower than half-hour, this kung pao vegetables recipe is made with eggplant, broccoli and bell pepper, coated in a sweet and savory sauce with a bit of spice.

There may be nothing I really like greater than a savory and spicy sauté of all my favorite vegetables!

Inspired by kung pao chicken, which originated within the Sichuan Province of south-western China, this version boasts veggies like eggplant, broccoli and bell pepper, but you should utilize whichever veggies you may have available! It’s easily customizable.

Make this a more complete and satiating meal by adding a source of protein! Think chicken, tofu, tempeh, shrimp or steak!

What really makes this recipe is the robust savory, sweet, and spicy sauce inspired by Asian flavors.

And the peanuts give the dish a satisfying crunch that enhances the vegetables and adds a pleasant nutty flavor too.

The perfect a part of this recipe is you would like lower than half-hour to make it!! Weeknight dinner rotation, here we come!

Ingredients You’ll Need

Notes on Ingredients:

• eggplant: tender, mild, and sweet with a slight bitterness. Can substitute with zucchini or squash! 
• broccoli: I used fresh for this recipe but frozen can work too!
• sesame seed oil: gives a nutty, earthy flavor
• dried red chiles: cut the chiles into 1/2-inch pieces. When you can’t find these, substitute with 1/2 teaspoon red pepper flakes.
• red bell pepper: sweeter than the opposite bell peppers, but any color will work!
• dry-roasted peanuts: for a nutty crunch! 
• scallions: give a oniony flavor and crunch to the dish
• mirin (rice wine): used so as to add sweet acidity to dishes.
• soy sauce: can sub for coconut aminos or use low-sodium for those who want it less salty!
• corn starch: to thicken the sauce. Can substitute with flour or arrowroot starch if needed. 
• black Chinese vinegar: for those who can’t find this, substitute with 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar

Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission)

Methods to Make Kung Pao Vegetables

1. Marinate the eggplant. Toss eggplant, broccoli and marinade ingredients (mirin, soy sauce and corn starch) together until fully coated. Put aside.
2. Make the sauce. Add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to mix.
3. Sauté vegetables. In a wok or large sauté pan, melt 2 tablespoons oil on high heat. Add eggplant and broccoli and cook until calmly golden brown and tender, about 6-8 minutes, deglazing the pan as needed. Transfer cooked vegetables back to the massive mixing bowl and put aside.
4. Add some spice. 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.
5. Toss with the sauce. Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Cook until sauce is thickened, about 1 minute.

Expert Suggestions:

1. Try chopping the vegetables as evenly as possible so that they all cook evenly.
2. To minimize the warmth, remove seeds from chiles.
3. Substitute vegetables for any that you just desire or are in-season! Frozen can work as well! Defrost first after which drain out any remaining liquid before using.
4. If the sauce is simply too thick, I like to recommend reconstituting with a bit of little bit of water or extra soy sauce! If it’s too thin try adding more cornstarch.

Recipe FAQs

1. What exactly is kung pao?

The classic dish made with chicken in Sichuan cuisine originated within the Sichuan province of south-western China and includes Sichuan peppercorns. Kung pao sauce is good, savory, and spicy.

2. What if I don’t like eggplant?

That’s totally okay! You’ll be able to substitute any of the vegetables for zucchini, squash, snap peas, mushrooms or any veggie you like!

3. Can I prep this upfront?

You’ll be able to chop up the eggplant and broccoli upfront, and you may even whisk together the sauce ahead of time. But when you make the recipe I like to recommend serving it immediately because the vegetables can get mushy over time. 

Substitutions and Additions

• When you don’t have red chiles available, you may substitute with 1/2 teaspoon red pepper flakes (less for those who want it milder)
• Add shrimp, chicken, tofu, tempeh, or steak for a source of protein and to make this more filling!
• Other vegetables that will work well on this dish are mushrooms, snow peas, onion, baby corn, carrots, squash, zucchini, etc.

Storage and Preparation

Kung Pao Vegetables leftovers may be stored in an airtight container within the refrigerator for as much as 3-4 days. I like to recommend reheating in a skillet on medium heat and tossing until warm. 

Recipes That Pair Well

For more Asian-inspired recipe inspiration, try my other recipes below!

When you like this recipe, please make sure you comment and provides it a 5 star rating below. When you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you should save this recipe for later, make sure you pin it on Pinterest!

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Description

A simple weeknight dinner ready in lower than half-hour, this kung pao vegetables recipe is made with eggplant, broccoli and bell pepper, coated in a sweet and savory sauce with a bit of spice.

• 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

1. In a big mixing bowl, add eggplant, broccoli, and marinade ingredients (mirin, soy sauce and corn starch) and toss together until fully coated. Put aside.
2. To make the sauce, add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to mix.
3. In a wok or large saute pan, melt 2 tablespoons oil on high heat. Add eggplant and broccoli and cook until calmly golden brown and tender, about 6-8 minutes, deglazing the pan as needed. Transfer cooked vegetables back to the massive mixing bowl and put aside.
4. 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.
5. Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Cook until sauce is thickened, about 1 minute.
6. Serve immediately with rice and garnish with additional scallions.

Notes

1. So as to add a source of protein, try adding chicken, tofu, tempeh, steak, or shrimp.
2. This recipe is well customizable to make use of whichever vegetables you may have available or that you just prefer: try mushrooms, snow peas, onion, baby corn, carrots, etc.
3. For less spice, remove the seeds from the chiles.
4. When you can’t find dried red chiles, use 1/2 teaspoon red pepper flakes (or less for those who need a milder version).

• Prep Time: 8 minutes
• Cook Time: 14 minutes
• Category: Dinner
• Method: stir fry
• Cuisine: Chinese

Keywords: kung pao vegetables, vegan kung pao