Kung Pao Vegetables
A plant-based twist on a classic!
Servings
4
Servings
4
Ingredients
Sauce
Entree
Instructions
Sauce
  1. Combine the sauce ingredients, whisk together, and set aside
Entree
  1. In a steamer, heat the eggplant and long beans about 5 minutes until tender. Remove and set aside
  2. Cook the spaghetti according to package instructions. While the spaghetti is cooking, prepare the vegetables as follows:
  3. heat the oil in a wok or large saute pan on medium heat and when the oil sizzles add the dried red chiles and white part of the green onions. Stir fry for 2 minutes.
  4. Add the ginger, red bell pepper and carrots and saute 2-3 minutes.
  5. Add the garilc and bok choy and saute 2 minutes.
  6. Add the steamed eggplant and long beans, along with the tofu and saute 1-2 minutes.
  7. Add in the sauce mixture and stir to combine. Continue cooking until sauce thickens.
  8. Toss in the peanuts and green onions and cook another minute.
  9. Taste. Then add salt and pepper preference.
  10. Drain the spaghetti and then transfer to a large serving bowl. Pour the vegetables and sauce over the spaghetti. Toss to combine and serve.