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Kung Pao Veggie Stir Fry

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Kung Pao Veggie Stir Fry
Kung Pao Veggie Stir Fry

Yield: 4 servings | Prep time: 15 minutes

Cook time: 15 minutes | Total time: 30 minutes


When you're in the mood for Chinese takeout but don't want to spend the money, this vegan Kung Pao Veggie Stir Fry will hit the spot! With a variety of veggies, spicy chili peppers, and peanuts, this dish is absolutely bursting with flavor and spice. It's also very customizable: try adding tofu, soy curls, vegan chicken or beef, or anything else you can think of! Warning: this dish is SPICY and not for people who don't enjoy a little (or big) kick.


  • 2 tbsp oil for cooking

  • 1 cup of broccoli, chopped

  • 1 cup of cauliflower, chopped

  • 1 red bell pepper, chopped

  • 1/2 cup white onion, chopped

  • 1 cup of zucchini, sliced

  • 1 cup of yellow squash, sliced

  • 5-10 dried red chili peppers

  • 2 large handfuls of coleslaw cabbage mix

  • 1/4 cup of peanuts

  • 2 cups of cooked rice

Sauce Ingredients:

  • 1 cup vegetable broth or water

  • 3 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • 2 tsp hoisin sauce

  • 1 tbsp black or balsamic vinegar

  • 2 tbsp brown sugar

  • 2 tsp chili garlic sauce (Sambal Oelek or Sriracha)

  • 2 tsp cornstarch dissolved in 3 tbsp water


  • Bring a large pot of water to a boil. Cook the rice according to the directions on the bag.

  • Prepare your veggies: chop the broccoli, cauliflower, pepper, onion, zucchini, squash, and slice the chili peppers in half (do not remove the seeds).

  • Heat a large stir-fry pan and add the oil.

  • Add the broccoli, cauliflower, bell pepper, and onion to the pan.

  • Cook, stirring occasionally, for 3-4 minutes until they start to soften.

  • Add the zucchini, squash, and chili peppers.

  • Continue to cook for another 4-5 minutes, stirring occasionally, until the zucchini is soft and everything is fragrant.

  • While the veggies are cooking, add all the sauce ingredients in a bowl, except for the cornstarch, and whisk until the sauce comes together.

  • In a separate bowl, dissolve the cornstarch in water. Set aside.

  • In your large frying pan, move the veggies to the outside of the pan to create a empty space in the middle.

  • Pour your sauce in the center of the pan and bring to a slight boil.

  • Slowly add the cornstarch/water mixture to the sauce, whisking to avoid creating lumps.

  • The sauce should start to thicken as it heats. ○ If it is not thickening, dissolve 1 more tsp of cornstarch in a tiny bit of water and add to the sauce. ○ If the sauce is way too thick, add another 1/4 cup of veg broth or water.

  • Once the sauce it thickened, toss your veggies around in the sauce.

  • Remove the pan from heat.

  • Serve the veggies with a side of rice.


Tips and Tricks:

  • Store the veggies and rice in separate air-tight containers in the fridge. The veggies will last 4-5 days and the rice should last up to 7 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: yields about 4 servings

  • Calories: 373

  • Total Fat: 12g

  • Carbs: 56g

  • Protein: 9g

^ Nutrition facts include the ingredients listed above, including 1/2 cup of white rice per serving. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes


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