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Kung Pao Vegetables

Source: Wow it's veggies?! | Serves: 4 | Time: 20 min

Kung Pao Vegetables

Changes: used 2 red bell peppers instead of 1 red and 1 green; used mixed #mushrooms instead of #shiitakes; skipped green beans; added #peas; added Palmini linguine and skipped rice; replaced soy sauce with coconut aminos; replaced brown sugar with coconut sugar; used ginger powder instead of fresh ginger root



2 medium carrots, peeled and sliced

2 medium red bell peppers, diced

5 oz mixed mushrooms

1/2 tbsp minced garlic

1 small can peas

1/2 cup #cashews

1 bunch green onions, chopped

1 package Palmini linguine

Kungn Pao Sauce

1/2 cup coconut aminos

1/3 rice vinegar

2 tbsp coconut sugar

2 tbsp sesame oil

1 tsp ginger powder

1-2 tsp sriracha

Red pepper flakes, to taste


Make the Kung Pao sauce by mixing all the ingredients together. Set a side.

In a large skillet or wok, heat sesame oil over medium heat. Stir fry carrots until they begin to soften.

Add bell peppers, mushrooms, and garlic. Shake red pepper flakes to taste.

Stir fry for about 2 minutes then add palmini noodles, cashews and green onions.

Add Kung Pao Sauce and bring to simmer until the sauce has thickened.

Add to bowls and enjoy!

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