If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Vegetable Kung Pao
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- #63895
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup dry-roasted peanuts
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon cold water
1/2 cup fat-free reduced-sodium chicken broth
1 teaspoon chili puree with garlic
1 package (16 ounce size) frozen broccoli, carrots, and red peppers with garbanzo and other beans
directions
Spray nonstick wok or 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until cooking spray starts to bubble.
Spread peanuts in single layer on paper towel and spray lightly with cooking spray about 2 seconds. Add to wok, stir-fry for about 1 minute or until toasted. Immediately remove from wok and cool.
Mix cornstarch, sugar and cold water, then set aside. Mix broth and chili puree in wok and heat to boiling. Stir in vegetables. Heat to boiling, then reduce heat to medium-low. Cover and cook for 5 minutes, stirring several times.
Move vegetables to side of wok. 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.
added by
Noelle5678
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 29, 2014
Served alongside teriyaki chicken (wanted another asian style recipe) and steamed rice. I couldn't find a frozen blend with garbanzo though so I just used a stir fry blend.