Kung Pao Veggies

Fast Food Fridays are back! These Kung Pao Veggies are super quick to put together and way healthier than take out! You’ll probably have this made in the amount of time you’d have takeout delivered to your house! 

Kung Pao Veggies - The Aloha Files

Kung Pao Veggies - The Aloha Files

Serves 4-6


Kung Pao Veggies
  • 1 1/2 cups brown rice
  • 2 cups broccoli, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups celery, chopped
  • 1 onion, chopped
  • 2 portobello mushrooms, chopped
  • 2 green onions, chopped
  • 1 cup peanuts
  • 2 cloves garlic, minced
  • 1" piece of ginger, grated
  • 1 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce
  • 1/4 cup vegetarian hoisin sauce
  • 1 tbsp sriracha
  • red chili garlic sauce, optional

  • Start the Rice

    Cook the rice in your rice cooker or on your stove top according to the package directions.

    Chop and Mix

    Chop the rest of the veggies and add to a large pot on your stove top. In another dish combine the garlic, ginger, rice wine vinegar, low sodium soy sauce, vegetarian hoisin sauce, and sriracha and mix together. Pour over the veggies and toss in the peanuts.

    Cook on medium high heat for about 15 minutes - you want the veggies to still be a little crunchy. Mix in with the brown rice and top with chopped green onions and any additional red chili garlic sauce to really spice this up! 

    Kung Pao Veggies - The Aloha Files

    Kung Pao Veggies - The Aloha Files

    Red Chili Garlic Sauce