Kung Pao Dish
POSTED: 1:12 p.m. HST July 16, 2002
UPDATED: 1:46 p.m. HST July 16, 2002
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Ingredients: Sauce:
- Combine all ingredients except peanuts in a small bowl. Have some veggie broth or water standing by to thin the sauce if it gets too thick.
- Assorted vegetable- I used a handful of broccoli florets, a handful of cauliflower florets- both trimmed and bite sized. Some sliced carrot. Chopped zucchini or yellow squash. About a quarter or half an onion chopped.
- Stir fry the veggies in a bit of sesame oil. As they begin to brown, add 1/4 veggie broth or water to "steam" them a bit and help them cook.
- When veggies are tender add the Kung Pao sauce by making a pool in the center of the vegetables. Stir constantly as it thickens. If it is too thick add water or veggie broth. Serve immediately with rice and topped with chopped peanuts.
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