Kung Pao Vegetables

There is no need for takeout here! Veggie stir-fry’s are so fun and tasty. The best part is that you can change them up with so many flavor possibilities.

In this recipe, I use classic kung pao ingredients minus the meat. Of course, you can certainly add tofu, tempeh, vegan chicken, or vegan beef if you want!

Kung pao sauce is a simple combination of sweet, savory, and spicy depths of flavors. Warning… It is irresistible!

This meal is inspired by the popular Chinese kung pao dish and is very easy to prepare. Sautéed veggies are flooded with a delicious sauce and then enjoyed over rice. 

Making the homemade kung pao sauce includes a quick whisk of a few pantry ingredients that you probably already have. And for healthy veggies, I like to use bell peppers, broccoli, and mushrooms, but the options are endless!

Finally, at the end, I like to add nuts for an extra crunchy bite and green onions for a powerful punch of flavor. 

This is a great meal to make when you’re short on time, or if you have some extra vegetables to finish up before they go bad. I like to make a big batch on Sundays to use as meal prep throughout the week.

If you like Asian-inspired, veggie-filled recipes, be sure to try my Veggie Stir Fry, Thai Noodle Salad, or Tofu Poke Bowl.

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Ingredients and Substitutions

For the Kung Pao Sauce

• Cornstarch – This is used to thicken the sauce. Arrowroot powder or tapioca starch can be used instead.
• Water – Use water or low-sodium vegetable broth.
• Soy Sauce – Use low-sodium, if possible. Liquid aminos can work for a gluten-free alternative.
• Brown Sugar – Or any sugar is used to balance the tanginess while adding sweetness.
• Rice Vinegar – Such a great acidic addition here. Other options include regular white vinegar, apple cider vinegar, or rice wine vinegar.
• Hoisin Sauce – This is a thick, slightly sweet sauce. It’s so good with sautéed veggies. You can find it near the soy sauce at the grocery store.
• Sesame Oil – Just a small amount for its delicious nutty flavor.
• Red Pepper Flakes – Add a little for spiciness.

For the Vegetable Stir Fry

• Oil – Use your favorite cooking oil such as olive, avocado, etc.
• Onions – I like to use white onion here, but any can work.
• Vegetables – Baby bella mushrooms (cremini), broccoli, and red and green bell peppers are so good here.
• Ginger & Garlic – Fresh is the way to go here, but powdered can work if need be.
• Red Chilies – Use the small dried red chilies that are found in the international section of the store. You can use red pepper flakes or chili paste here if you can’t find them at the store. Or omit them if you don’t want the dish to be too spicy.
• Nuts – Chopped peanuts or cashews are great for added protein and crunchiness.
• Green Onions – Stir in some at the end to take this over the top. 

How to Make Kung Pao Vegetables

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Cut the vegetables into bite-sized pieces. Gather all of the other ingredients because this meal cooks fast.

Whisk together the cornstarch into the water until it’s clump-free. Add the remaining water, soy sauce, brown sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes to this bowl. Set the sauce aside for now. 

Heat a large pan to medium heat, then add the cooking oil. Once the pan is hot, add the white onions, peppers, broccoli, and mushrooms and stir regularly as the cook until they are soft. 

Add in the garlic, ginger, and red chilies. Let this cook until they are fragrant. 

Stir the sauce again and pour it into the pan. Lower the heat and let the veggies cook for a few more minutes. 

Turn the heat off and stir in the peanuts and green onions. 

Serve these kung pao veggies over rice (optional) and garnish them with more green onions and peanuts. Enjoy!

Tips For Success 

• Have the ingredients ready to go as soon as you heat the pan because the whole thing cooks pretty fast.
• Start with a small amount of water with the cornstarch so that it’s easier to whisk the clumps out.
• Make sure the pan is hot before adding the oil, and then again, make sure the oil is hot before adding the veggies.

Recipe Variation Ideas

• Add baked tofu, tempeh, or soy curls
• Toss in vegan chicken or plant based beef
• Switch out some veggies for celery, potatoes, carrots, or zucchini

Storage & Reheating

Cover and refrigerate leftover kung pao vegetables for 3 days. Reheat it in the microwave or over the stove top until it’s heated through. 

Make Ahead

Although this recipe is very quick to make, you can save even more time by prepping it ahead of time. Do this by mixing the sauce together and storing it in the refrigerator for 2 days. Give it a good stir before adding it to sautéed veggies. You can also chop the veggies a day ahead. 

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.