Kung Pao Vegetables
Kung pao is one of the most popular dishes form the schezuan region. The charred dry red chillies provide the fiery taste to these vegetables. Traditionally, the chillies are eaten with the vegetables, but unless you like hot food, you may prefer to set them aside.
Servings Prep Time
4 15minutes
Cook Time
10minutes
Servings Prep Time
4 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat the oil, add the dry red chillies and sauté until they turn brown over a medium flame.
  2. Add the ginger, garlic and sauté for a few more seconds.
  3. Add the vegetables, 2 cups of water, soya sauce, sugar and salt and allow it to come to a boil.
  4. Add the cornflour paste and bring to a boil.
  5. Finally add the vinegar and fried cashewnuts and mix well.
  6. Serve immediately.
Recipe Notes

Do not allow the chillies to burn because, if they burn, they release potent volatile oils which can sting the nose and eyes.