Vegetable Kung Pao
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[Based on 2 users]
Author tamrapalli Yield No Value
Published Mar 13, 2008 Cooking Time 15 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Mix Vegetable Standing Time 15 Minutes
Description:

Mix vegetables dipped in hot and sour blend of sauces. recipe by tamrapalli

Recipe of Vegetable Kung Pao

Ingredient Name Quantity Unit
Ginger Garlic Paste 2 Tablespoons
Sesame Seed Oil 2 Tablespoons
Red Chili Sauce-Optional 1 Teaspoons
Red Chilies(slit)-Optional few
Sugar Pinch
Ajinomoto Pinch
Rice Vinegar 2 Tablespoons
Pepper Pinch
Soy Sauce 2 Tablespoons
Vegetable Stock 1 Cup
Mixed Vegetables 1 Numbers
Red Chilli (whole) few
Peanuts(roasted) few
Spring Onions few
Tofu few Piece
Corn Starch 1 Tablespoons

Directions

1. Dice the vegetables in a way that they all get cooked in same frame of time. 2. In a bowl add stock,soy sauce,pepper,rice vinegar,ajinomotto,sugar,redchillies,chilli sauce.stir well. 3. In a pan add sesame seed oil & add red chillies to it .saute till they r brown.Add ginger garlic to it & vegetables to it.Saute well. 4.Add the mixture to the sauted vegetables & cook well till water starts drying. 5. Season it with peanuts,spring onions & tofu to the sauce.Add salt if required & dilluted corn starch to thicken the paste. 6.Its ready to be served.

Recipe Tips

Refer the video for dicing carrot & other vegetables .
Posted Mar 13, 2008

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2 Comments

Sabrina Jul 1, 2009
a tip for stirfrying tofu--blanch it first (cut into cubes and toss into boiling water for 5 minutes, then drain) to give it a lovely texture that is also firm enough to stirfry.

love your show--i've learned so much about cooking indian food and am enjoying the other cuisines too!

Veena Ravi Jul 10, 2008
Chef, this recipe was fantastic, although I did reduce the spicenessa litle bit...it was fantastic and easy to follow with yr instructions !

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