Vegetable Kung Pao

Vegetable Kung Pao

Looking for a classic Asian dinner? Then check out this vegetable and rice recipe – ready in 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1/2
cup dry-roasted peanuts
Cooking spray
1
tablespoon cornstarch
1
teaspoon sugar
1
tablespoon cold water
1/2
cup vegetable broth
1
teaspoon chili puree with garlic
1
bag (1 lb) frozen whole carrots, green beans and yellow (wax) beans (or other combination)
Hot cooked brown rice, if desired
  1. Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
  2. In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
  3. Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 360mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.