Recipe: Kung Pao Broccoli

Avatar photo Staff February 15, 2018
kung pao broccoli

Just because you’re trying to eat healthy doesn’t mean you can’t enjoy Chinese food. This kung pao broccoli is a delicious vegan and gluten-free version of your favorite Chinese dish. The broccoli really soaks up the flavors and makes them pop!

⅓ cup water
1½ Tbsp. Chinese black vinegar or balsamic vinegar
1 Tbsp. hoisin sauce
2 Tbsp. low-sodium soy sauce
2 tsp. toasted sesame oil
2 tsp. cornstarch
½ tsp. Chinese five-spice powder
2 Tbsp. peanut oil
5 cups bite-size broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 scallions, sliced
5 small dried red chili peppers or ¼ tsp. crushed red pepper
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
½ cup unsalted roasted peanuts

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.

From Eating Well Magazine