Kung Pao Vegetables | Kara Lydon

Name: Kung Pao Vegetables | Kara Lydon
Total time: 22 min
Ingredients: 1 large eggplant, cut into 1-inch cubes; 1 head of broccoli, cut into florets (about 3 1/2 cups); 3 tablespoons sesame seed oil, divided; 9 dried red chiles, cut into 1/2-inch pieces; 1 large red bell pepper, chopped (about 1 1/4 cups); 1/2 cup dry-roasted peanuts; 3 scallions, thinly sliced, plus more for garnish; Rice, for serving; 2 tablespoons mirin (rice wine); 2 tablespoons soy sauce; 2 tablespoons corn starch; 3 tablespoons black Chinese vinegar (or 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar); 3 tablespoons soy sauce; 2 tablespoons sugar; 1 1/2 teaspoons fresh grated ginger; 2 cloves garlic, minced or grated; 1 1/2 teaspoons corn starch

karalydon.com

An easy weeknight dinner or side dish ready in less than 30 minutes, this kung pao vegetables recipe is made with eggplant, broccoli and bell pepper, coated in a sweet and savory sauce with a little...

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Ingredients

1 large eggplant, cut into 1-inch cubes
1 head of broccoli, cut into florets (about 3 1/2 cups)
3 tablespoons sesame seed oil, divided
9 dried red chiles, cut into 1/2-inch pieces
1 large red bell pepper, chopped (about 1 1/4 cups)
1/2 cup dry-roasted peanuts
3 scallions, thinly sliced, plus more for garnish
Rice, for serving
2 tablespoons mirin (rice wine)
2 tablespoons soy sauce
2 tablespoons corn starch
3 tablespoons black Chinese vinegar (or 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar)
3 tablespoons soy sauce
2 tablespoons sugar
1 1/2 teaspoons fresh grated ginger
2 cloves garlic, minced or grated
1 1/2 teaspoons corn starch