Vegetable Kung Pao

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
360mg
360%;
Total Carbohydrate
16g
16%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
2%;
Calcium
6%;
Iron
8%;
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.