Vegetable Kung Pao With Broccoli And Peanuts Food

KUNG PAO BROCCOLI

Steps:

• Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
• Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.

KUNG PAO

Steps:

• Rinse, peel and chop 1 medium carrot in wedges or batons. Also chop 6 to 8 french beans in 2 inches pieces. Keep them in a steamer pan.
• Steam till the carrots and french beans are almost cooked.
• If using a pressure cooker for steaming, then steam for 1 whistle. For steaming in a pressure cooker, add 1 to 1.5 cups water. Place the french beans and carrots in a steamer bowl or a steel bowl or pan. Do not add any water in the bowl or pan. Steam for 1 whistle on medium flame.
• When the carrots and french beans are being steamed, slice 1 medium onion thinly.
• Also slice 1 inch ginger and 7 to 8 medium sized garlic thinly. Chop 1 small stem of celery. You should be able to get 2 teaspoon finely chopped celery.
• Then thinly slice 1 medium bell pepper (red or green or yellow). Keep aside.
• Heat 2 tablespoons sesame oil in a pan. Add 10 to 12 cashews or peanuts.
• Saute the cashews till they turn golden. Remove and keep aside.
• Keep the flame to a low and add 4 to 5 dry red chilies. Saute till the red chilies change color. Red chilies give a smoky flavor. Avoid burning the chilies.
• Then add the sliced onions, ginger and garlic. Stir fry on medium flame for 2 minutes.
• Then add the sliced bell peppers (capsicum) and finely chopped celery.
• Stir fry on medium flame for 3 minutes.
• Next add the steamed carrots and french beans. Mix well.
• Add 2 teaspoon soy sauce and ½ tablespoon sugar. Mix well.
• Add salt as per taste and ½ teaspoon black pepper powder or white pepper. Mix well.
• Add 2 cups water. Mix very well. Bring the mixture to a simmer.
• Then add corn starch solution. To make corn starch solution, mix 2 teaspoons of corn starch with 1 tbsp water. Then add this solution to the gravy.
• Add ½ teaspoon rice vinegar. You can also use white vinegar instead.
• Simmer for 2 to 3 minutes till the sauce thickens and then add the fried cashews. For a thicker sauce, you can add some more cornstarch.
• Serve kung pao with veg fried rice or steamed rice. You can also have with plain steamed noodles or veg noodles.

KUNG PAO BROCCOLI

Steps:

• 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
• 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

INSTANT POT® KUNG PAO BROCCOLI

Steps:

• Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
• Divide broccoli between serving plates and garnish with peanuts and green onions.

VEGAN KUNG PAO TOFU WITH BROCCOLI

Steps:

• In a small mixing bowl whisk together the dark and light soy sauces (see note for substitution), Chinese wine, toasted sesame oil, and ground Sichuan peppercorn. In a small dish whisk together the broth (or water) and corn starch to make a slurry, then add the slurry to the rest of the sauce and whisk to combine. Set aside.
• Put the cubed tofu in a large mixing bowl and sprinkle the 1 1/2 tbsp corn starch and 1/2 tsp salt and toss to coat the tofu.
• Heat a wok or large skillet over high heat. When hot add the 2 tbsp of oil then add the tofu. Fry for 7-8 minutes, flipping every couple of minutes, until golden and crispy on all sides. Remove the tofu and set on a paper towel lined plate to drain.
• In the wok using the leftover oil add the dried red chiles. Fry for about 15-30 seconds, stirring constantly, until a shade darker and toasted. Add the minced garlic, and white parts of the scallions and sauté for another 30 seconds, stirring constantly. Add the broccoli and stir fry until bright green and charred, about 2-3 minutes. Add the tofu, peanuts, and sauce and fry for 1-2 minutes. Add the scallion greens and turn off the heat.
• Serve the kung pao tofu with jasmine rice and enjoy hot.

KUNG PAO CHICKEN WITH BROCCOLI

Steps:

• Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
• Toss chicken with 1 tblsp cornstarch to coat.
• Heat 2 tblsps oil in wok over high heat.
• Add chilies and cook until blackened, about 2 minutes.
• Add chicken and cook until browned, stirring frequently, 1-2 minutes.
• Remove chicken using slotted spoon.
• Set aside.
• Add remaining 2 tblsps oil to wok.
• Add green onions, garlic and ginger and stir-fry 1 minute.
• Add broccoli and stir-fry 2 minutes.
• Stir sauce and add to wok.
• Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
• Mix in chicken and peanuts and heat.
• Serve with rice.

10-MINUTE KUNG PAO VEGETABLES

Steps:

• 1. Make Kung Pao Sauce: Combine soy sauce, rice vinegar, sriracha, ginger, and sugar in a bowl. Stir to combine and set aside. Omit the sriracha or chili paste if you don't want the Vegetable Kung Pao to be too spicy. 2. Prepare your veggies. In a large skillet, heat sesame oil over medium heat. stir fry green beans and carrots until they begin to soften. Add bell peppers, shiitake, ginger and garlic. Shake red pepper flakes to taste. Omit if you don't want the dish too spicy. 3. Stir fry for about 2 minutes then add cashew and green onions. 4. Now add Kung Pao Sauce and bring to simmer until the sauce has thickened. 5. Remove and serve with rice.

KUNG PAO TOFU

Steps:

• Remove the tofu from the plastic carton onto a plate and let it sit for 10 minutes to allow the excess liquid to drain. Next, place the tofu on a flat surface lined with clean kitchen towels or paper towels and pat the sides dry. Transfer to a cutting board.
• Cut the tofu into ½-inch cubes and allow them to continue to drain for a few minutes.
• Meanwhile, in a mixing bowl, combine 1/3 cup cornstarch, garlic powder, onion powder, 5 spice powder, salt and water until a thick batter forms. Add the tofu and gently toss in the batter until thoroughly coated.
• Prepare the sauce by mixing together the soy sauce, dark soy sauce, sugar, salt, rice vinegar, sesame oil, 2 teaspoons cornstarch and 2/3 cup warm water. Stir the sauce until everything is dissolved and combined.
• Add 1/4 cup of peanut oil (or vegetable oil) to a medium to large nonstick frying pan over low heat and add 1 cup of the blanched shelled peanuts. Stir the peanuts in the wok for 5 minutes until they are golden brown. You'll notice the peanuts releasing more oil into the pan. Remove the peanuts from the pan, and set aside, leaving behind any oil in the pan.
• Next, adjust the heat to medium, and gently place each cube of tofu in the pan. Let the tofu fry for about 5 minutes, or until the bottoms are browned. Turn the tofu with a spatula (they'll stick together slightly, which may make it easier to flip a bunch of pieces all at once) and let the other side fry for another 5 minutes until the bottom is browned again. At this point, use a spatula to gently separate any tofu pieces that may be sticking together. Set the tofu aside.
• Use 1 ½ tablespoons of the remaining oil from frying the peanuts and tofu to coat your wok. Add the carrots and stir-fry over medium heat for 1 minute. Add the ginger and dried chili peppers.
• Toast the ginger and chili peppers for about 20 seconds and add the garlic and scallions. Stir-fry for another 20 seconds. Stir up the pre-mixed sauce with a chopstick or spoon since the cornstarch is likely to have settled, and add the sauce to the wok.
• Turn the heat up to high, and bring the sauce to a simmer. Once the sauce begins to thicken and reduce, add the tofu and peanuts.
• Toss the tofu and peanuts into the sauce until everything is coated. Keep stir-frying until the sauce has reduced and is clinging to the tofu and peanuts. At this point, you can stir in the Sichuan peppercorn powder, or you can sprinkle it on top. Serve with steamed rice.

KUNG PAO TOFU WITH VEGETABLES RECIPE

Steps:

• To make the Kung Pao Sauce; in a bowl, add all mix all the ingredients until well combined and keep aside.
• For Kung Pao Tofu; heat the sesame oil in a wok on medium high heat; add in the ginger, garlic, red chillies, green and red peppers and spring onions.
• Saute on high heat until the peppers have slightly softened. Stir in the roasted peanuts, the crushed black peppercorns, tofu and the kung pao sauce.
• Keep stirring the sauce with the vegetables, until you notice the sauce is thickening. Check the salt and spice levels and adjust to suit your taste.
• Give the Kung Pao with Tofu and Vegetables a quick boil and turn off the heat.
• For the Fried Rice, heat oil in a pan; add the ginger, spring onion, beans, carrots, green bell peppers and salt.
• Sauté on high heat for 3 to 4 minutes until the vegetables become slightly tender and have a firm bite.
• Add the cooked rice, black pepper, and salt. Mix well and stir fry the chinese fried rice for 2 more minutes. Check the salt and seasonings and adjust to suit your taste.
• Turn off the heat and transfer the fried rice to a serving bowl and serve hot.
• Now that all the elements are ready, it's time for serving.
• In a serving bowl like a cereal bowl/ salad bowl/ soup bowl. Spoon a portion of rice at the bottom. Add a ladle full of the Kung Pao Tofu on one side of the bowl and serve hot.
• Voila, your Rice bowl is ready to be served.
• Serve Kung Pao Tofu With Vegetables Recipe with brown rice or fried rice like above along with Cherry Tomato and Orange Salad Recipe and Toffee Banana Recipe for a complete weekend meal with family and friends.

TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND PEANUTS) RECIPE

Steps:

• For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.
• For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.
• Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
• Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
• Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.