Kung Pao Vegetables

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 1/2 cup) contains 150 calories, 14 g carbohydrate, (2 g fiber), 5 g protein, 9 g fat, (2 g saturated fat), 0 mg cholesterol, and 350 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 150
  • Makes: 4 cups
  • Active Time: 15 minutes
  • Total Time to Make: 15 minutes
  • Cooking Technique: Stir-Frying
Kung Pao Vegetables

Ingredients

You'll Need

Stir-fry pan

Directions

  1. Add stir fry blend to stockpot of boiling, salted water; blanch 1 min. Drain; set aside.
     
  2. Whisk cornstarch and water in small bowl; set aside.
     
  3. Heat oil in stir-fry pan on HIGH until oil faintly smokes; add onions and eggplant; cook, stirring, 2-3 min. Add stir fry blend and sauce; cook, stirring, 15 sec. Add cornstarch mixture; cook, stirring, 30 sec. Add cashews; cook stirring, 30 sec. Transfer to serving platter.
Chef Tips
If Chinese eggplant is unavailable, substitute with purple eggplant.

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