Kung Pao Veggie


2 TBS peanut, sesame or coconut oil

2 dried red chilis, chopped (deseed if you can’t handle the heat)

2 garlic cloves, minced

2-inches ginger root, grated

2-3 green onions, cut white parts into 1/2-inch pieces, julienne the green parts

1/4 c peanuts

3 bell peppers (any color, but I prefer one red, one yellow, and one orange)

1 c mushrooms, sliced

1 can of water chestnuts, drained

1 c rice, cooked


3 TBS light soy or tamari sauce

2 TBS red wine vinegar (or older red wine)

3 TBS white rice vinegar

2 TBS sugar

2 TBS hoisin sauce


Make sauce by combining all ingredients and set aside.

Over high heat, in a wok, bring the oil to almost smoking temperature. Add red chilis, garlic, ginger, and white part of the onions until the chilis turn dark, around 2 minutes.

Add bell peppers and stir fry for 2-3 minutes, until they lose their water. Add mushrooms, stir fry for another 1-2 minutes. Add sauce and cook for 3-4 minutes. Add water chestnuts and bring to boil. Add peanuts and stir fry until thoroughly heated.

Serve with rice. Garnish with green part of onion.