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Kung Pao Veggies

Kung Pao Veggies

Kung Pao sauce is widely used in Chinese cuisine. It is made by mixing vinegar, soy sauce, sugar, and spices like cloves, anise, and cinnamon. In this recipe, we use this sauce to flavor up broccoli and bell peppers.

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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