- Level
- medium
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- Kung Pao Sauce
- 1 tbsp
- cornstarch
- 15 mL
- ½ cup
- soy sauce
- 125 mL
- ¼ cup
- rice wine vinegar
- 50 mL
- 2 tbsp
- brown sugar
- 30 mL
- 1 tbsp
- hoisin sauce
- 15 mL
- 1 tbsp
- sriracha
- 15 mL
- Stir Fry
- 3 tbsp
- sesame oil
- 45 mL
- 1 medium
- white onion, diced
- 228 g
- 1 medium
- red bell pepper, diced (164 g)8 dried red chilies
- 6 g
- 1 tbsp
- minced ginger
- 5 mL
- 2
- cloves garlic, minced
- 10 g
- 1
- Chinese eggplant, trimmed and diced
- 1
- 227g package cremini mushrooms, stemmed and diced
- 180 g
- 1
- bunch broccolini, trimmed and cut into 1-inch pieces
- 78 g
- 1
- 285g package sugar snap peas, trimmed
- 4
- mini Shanghai bok choy, trimmed and cut into 1-inch pieces
- 96 g
- 1
- bunch green onions, trimmed and cut into 1-inch lengths
- 1/3 cup
- peanuts
- 75 mL
Directions
Step 1
In a medium bowl, whisk together the cornstarch with 2 tbsp (30 mL) of the soy sauce. Whisk in the remaining soy sauce, the rice wine vinegar, brown sugar, hoisin and sriracha and set aside.
Step 2
In a large wok or extra-large frying pan, heat the sesame oil over medium-high heat until simmering. Add the white onion and red pepper and cook, stirring frequently, for 4 minutes. Add the ginger and garlic and cook for 1 minute.
Step 3
Add the eggplant and mushrooms and cook, stirring frequently, for 5 minutes or until eggplant is softened. Add the broccoli, sugar snap peas, bok choy and green onions and cook, stirring constantly, for 3 minutes. Whisk the sauce once more and drizzle into the wok. Cook, stirring constantly for 2 minutes longer. Stir in the peanuts and serve immediately.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
