VEGETABLE KUNG PAO

Vegetable Kung Pao image

Looking for a classic Asian dinner? Then check out this vegetable and rice recipe - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 cup dry-roasted peanuts
Cooking spray
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon cold water
1/2 cup vegetable broth
1 teaspoon chili puree with garlic
1 bag (1 lb) frozen whole carrots, green beans and yellow (wax) beans (or other combination)
Hot cooked brown rice, if desired

Steps:

Heat 12-inch nonstick skillet or nonstick wok over medium-high heat. Spread peanuts in single layer on paper towel; lightly spray with cooking spray, about 2 seconds. Add peanuts to skillet; cook and stir about 1 minute or until toasted. Immediately remove from skillet; cool.
In small bowl, mix cornstarch, sugar and cold water; set aside. In skillet, mix broth and chili puree; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally.
Move vegetables to side of skillet. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. Serve with rice.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g