Kung Pao Veggies
Serving Size: 4
Preparation Cooking Time: 35 minutes
Ingredients:
• 2 teaspoons sesame oil (toasted)
• 2 teaspoons soy sauce
• 1 tablespoon hoisin sauce
• 1 ½ tablespoons balsamic vinegar
• ½ teaspoon Chinese five-spice powder
• 2 teaspoons cornstarch
• ⅓ cup water
• 2 tablespoons peanut oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 5 cups broccoli florets
• 2 scallions, chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ cup roasted peanuts
Instructions:
1. First, in a bowl, combine the sesame oil, soy sauce, hoisin sauce, balsamic vinegar, five-spice powder, cornstarch, and water.
2. Add the peanut oil to a pan over medium-high heat.
3. Stir fry the bell peppers and broccoli for 5 to 6 minutes.
4. Stir in the scallions, ginger, garlic, and red pepper flakes.
5. Next, cook for 30 seconds, stirring often.
6. Reduce heat to medium-low and pour in the sesame oil mixture.
7. Cook for 1 minute or until the sauce has thickened.
8. Sprinkle the roasted peanuts on top before serving.
Nutrients per Serving:
• Calories 259
• Fat 18.8 g
• Saturated Fat 3 g
• Carbohydrates 18.1 g
• Fiber 4.9 g
• Protein 8.5 g
• Cholesterol 10 mg
• Sugars 6 g
• Sodium 212 mg
• Potassium 580 mg
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