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kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe |


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Kung Pao Vegetables

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with 26 amazing images.

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe is one of the common recipe that features on a Chinese menu. Learn how to make Indian style vegetable kung pao.

To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 to 2 minutes. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with deep-fried cashewnuts.

Kung pao vegetables is a popular class of recipes from the Schezuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Schezuan sauce and soya sauce. The interplay of these 2 sauce not only add flavour, but adds on to its hue and eye appeal as well.

Here, the Indian style vegetable kung pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli. While ginger and garlic add more flavour to it, a garnish of roasted cashews makes it exciting beyond words.

This Indo Chinese recipe is served as an accompaniment to the famous Chinese Veg Fried Rice or 5 spice fried rice. It serves as an exotic accompaniment to burnt garlic fried rice too!

Tips for kung pao vegetables. 1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home. 3. Instead on onions, you can add spring onion whites and greens. 4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home.

Enjoy kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with step by step photos.

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Kung Pao Vegetables, Indian Vegetable Kung Pao recipe - How to make Kung Pao Vegetables, Indian Vegetable Kung Pao

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4serving )
Show me for servings

Ingredients

For Kung Pao Vegetables
1/2 cup diagonally cut capsicum (red , green and yellow)
1/2 cup diagonally cut and blanched carrot
1/2 cup blanched broccoli florets
2 tbsp cornflour
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup onion cubes
salt to taste
1/4 cup schezwan sauce
1 tsp soy sauce
1 tsp sugar
1/2 tsp vinegar

For The Garnish
2 tbsp chopped and deep-fried cashewnuts (kaju)
Method

For kung pao vegetables
    For kung pao vegetables
  1. To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds.
  3. Add the onions and sauté on a high flame for 1 to 2 minutes.
  4. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes.
  5. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve the to make kung pao vegetables immediately garnished with deep-fried cashewnuts.

Kung Pao Vegetables, Indian Vegetable Kung Pao recipe with step by step photos

if you like kung pao vegetables
  1. If you like kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | then also try other Chinese recipes like

what is kung pao vegetables made of?
  1. what is kung pao vegetables made of? Indian style vegetable kung pao is made of 1/2 cup diagonally cut capsicum (red , green and yellow), 1/2 cup diagonally cut and blanched carrot, 1/2 cup blanched broccoli florets, 2 tbsp cornflour, 1 tbsp oil, 1 tbsp finely chopped garlic (lehsun), 1 tsp finely chopped ginger (adrak), 1/2 cup onion cubes, salt to taste, 1/4 cup schezuan sauce, 1 tsp soy sauce, 1 tsp sugar and 1/2 tsp vinegar.

for the cornflour mixture
  1. For the cornflour mixture, add 2 tbsp cornflour in a deep bowl.
  2. Add 1¼ cups of water.
  3. Mix well and keep aside. Ensure the mixture is free of lumps.

how to make kung pao vegetables
  1. To make kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe, heat 1 tbsp oil in a broad non-stick pan.
  2. Add 1 tsp finely chopped ginger (adrak).
  3. Add 1 tbsp finely chopped garlic (lehsun).
  4. Sauté on a high flame for a few seconds.
  5. Add 1/2 cup onion cubes.
  6. Sauté on a high flame for 1 to 2 minutes.
  7. Add 1/2 cup diagonally cut capsicum (red, green and yellow).
  8. Add 1/2 cup diagonally cut and blanched carrot.
  9. Add 1/2 cup blanched broccoli florets.
  10. Add salt to taste.
  11. Sauté on a high flame for 2 to 3 minutes.
  12. Add 1/4 cup schezuan sauce.
  13. Add 1 tsp soy sauce. 
  14. Add 1 tsp sugar.
  15. Add 1/2 tsp vinegar.
  16. Add cornflour-water mixture.
  17. Mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. 
  18. Garnish with 2 tbsp chopped and deep-fried cashewnuts (kaju).
  19. Serve kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | immediately.

tips for kung pao vegetables
  1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 
  2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home.
  3. Instead on onions, you can add spring onion whites and greens. 
  4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home. 
     
Accompaniments

Celery and Black Pepper Rice 
Hakka Noodles, Chinese Veg Hakka Noodles 
Vegetable Fried Rice ( Easy Chinese Cooking ) 

Nutrient values (Abbrv) per serving
Energy114 cal
Protein1.7 g
Carbohydrates12 g
Fiber1.6 g
Fat6.8 g
Cholesterol0 mg
Sodium4.8 mg

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