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kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe |

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Tarla Dalal

 16 December, 2024

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Table of Content

About Kung Pao Vegetables, Indian Vegetable Kung Pao down arrow
Ingredients down arrow
Methods down arrow
If you like kung pao vegetables down arrow
What is kung pao vegetables made of? down arrow
For the cornflour mixture down arrow
How to make kung pao vegetables down arrow
Tips for kung pao vegetables down arrow
Nutrient values down arrow

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with 26 amazing images.

kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe is one of the common recipe that features on a Chinese menu. Learn how to make Indian style vegetable kung pao.

To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 to 2 minutes. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with deep-fried cashewnuts.

Kung pao vegetables is a popular class of recipes from the Schezuan region. It is basically a stir-fry with a spicy, velvety sauce that combines ingredients like Schezuan sauce and soya sauce. The interplay of these 2 sauce not only add flavour, but adds on to its hue and eye appeal as well.

Here, the Indian style vegetable kung pao is prepared with an exotic and pungent combination of vegetables like capsicums, cubed onions, carrot and broccoli. While ginger and garlic add more flavour to it, a garnish of roasted cashews makes it exciting beyond words.

This Indo Chinese recipe is served as an accompaniment to the famous Chinese Veg Fried Rice or 5 spice fried rice. It serves as an exotic accompaniment to burnt garlic fried rice too!

Tips for kung pao vegetables. 1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home. 3. Instead on onions, you can add spring onion whites and greens. 4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home.

Enjoy kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | with step by step photos.

Kung Pao Vegetables, Indian Vegetable Kung Pao recipe - How to make Kung Pao Vegetables, Indian Vegetable Kung Pao

Tags

Preparation Time

20 Mins

Cooking Time

8 Mins

Total Time

28 Mins

Makes

4 servings

Ingredients

For Kung Pao Vegetables

For The Garnish

Method

For kung pao vegetables
 

  1. To make kung pao vegetables, combine the cornflour and 1¼ cups of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a high flame for a few seconds.
  3. Add the onions and sauté on a high flame for 1 to 2 minutes.
  4. Add the capsicum, carrot, broccoli and salt and sauté on a high flame for 2 to 3 minutes.
  5. Add the schezuan sauce, soya sauce, sugar, vinegar and cornflour-water mixture, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve the to make kung pao vegetables immediately garnished with deep-fried cashewnuts.

Kung Pao Vegetables, Indian Vegetable Kung Pao recipe with step by step photos

if you like kung pao vegetables

 

    1. If you like kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | then also try other Chinese recipes like
what is kung pao vegetables made of?

 

    1. what is kung pao vegetables made of? Indian style vegetable kung pao is made of 1/2 cup diagonally cut capsicum (red , green and yellow), 1/2 cup diagonally cut and blanched carrot, 1/2 cup blanched broccoli florets, 2 tbsp cornflour, 1 tbsp oil, 1 tbsp finely chopped garlic (lehsun), 1 tsp finely chopped ginger (adrak), 1/2 cup onion cubes, salt to taste, 1/4 cup schezuan sauce, 1 tsp soy sauce, 1 tsp sugar and 1/2 tsp vinegar.
for the cornflour mixture

 

    1. For the cornflour mixture, add 2 tbsp cornflour in a deep bowl.
    2. Add 1¼ cups of water.
    3. Mix well and keep aside. Ensure the mixture is free of lumps.
how to make kung pao vegetables

 

    1. To make kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe, heat 1 tbsp oil in a broad non-stick pan.
    2. Add 1 tsp finely chopped ginger (adrak).
    3. Add 1 tbsp finely chopped garlic (lehsun).
    4. Sauté on a high flame for a few seconds.
    5. Add 1/2 cup onion cubes.
    6. Sauté on a high flame for 1 to 2 minutes.
    7. Add 1/2 cup diagonally cut capsicum (red, green and yellow).
    8. Add 1/2 cup diagonally cut and blanched carrot.
    9. Add 1/2 cup blanched broccoli florets.
    10. Add salt to taste.
    11. Sauté on a high flame for 2 to 3 minutes.
    12. Add 1/4 cup schezuan sauce.
    13. Add 1 tsp soy sauce. 
    14. Add 1 tsp sugar.
    15. Add 1/2 tsp vinegar.
    16. Add cornflour-water mixture.
    17. Mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. 
    18. Garnish with 2 tbsp chopped and deep-fried cashewnuts (kaju).
    19. Serve kung pao vegetables recipe | Indian style vegetable kung pao | Indo Chinese recipe | immediately.
tips for kung pao vegetables

 

    1. Other vegetables like cauliflower, zucchini and baby corn can be added in this recipe. 
    2. Instead of water, you can add vegetable stock to make it more flavourful. Learn how to make vegetable stock at home.
    3. Instead on onions, you can add spring onion whites and greens. 
    4. While Schezuan sauce is readily available in the market, if it time permits you can make Chinese Schezuan sauce at home. 
       
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy114 cal
Protein1.7 g
Carbohydrates12 g
Fiber1.6 g
Fat6.8 g
Cholesterol0 mg
Sodium4.8 mg

Click here to view Calories for Kung Pao Vegetables, Indian Vegetable Kung Pao

The Nutrient info is complete

Your Rating*

user
Archana M

March 13, 2025, midnight

I love the combination of the vegetables in this gravy.. Nice and chatpata.. The vegetables are perfectly cooked.. which gives a nice crunch to the dish.. I loved the fried cashewnuts added to the dish.. goes very well with rice and noodles..

5 
user
Vinita_Raj

March 13, 2025, midnight

Baby corn, broccoli and snow peas coked in fiery hot red chillies and flavored with soya sauce.

5 
user
Hetal Shah

March 13, 2025, midnight

Is there a substitute for cornflour... As i dont have it .

5 
user
Tarla Dalal

March 13, 2025, midnight

No, it the binder in the recipe. Get cornflour from any street corner in India.

user

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