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

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


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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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 was fantastic and easy to follow with yr instructions !

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