Kung Pao sauce is a sweet and spicy stir-fry sauce originating from China. This recipe uses Chickpeas as the source of protein which contain vitamins A, E, and C to make a delicious vegetarian stir-fry dish.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Soy\_sauce - ⅓ cup low-sodium Rice\_vinegar - 3 Tablespoons unseasoned  Sambal\_oelek - 2 Tablespoons  Garlic - 1 Tablespoon minced (about 3 medium cloves) Ginger - 1 Tablespoon, fresh peeled and finely chopped (about 1-inch knob) Sugar - 1 Tablespoon Cornstarch - 2 teaspoons Chickpeas - 1, 15-oz can, drained, rinsed, and shaken dry Cornstarch - 2 teaspoons Oil - 4 Tablespoons vegetable oil, such as canola Chili\_peppers - 8 dried red Thai chili peppers Scallions - 3, white and green parts cut into 1-inch pieces Red\_onion - 1 small, cut into 1-inch cubes  Red\_pepper - 1 cut into 1-inch squares Green\_pepper - 1 cut into 1-inch squares Celery - 1 large stalk, cut into 1-inch pieces Roasted\_nuts - ½ cup unsalted roasted peanuts or cashews Water\_chestnuts - 1, 5-oz can whole water chestnuts, drained and quartered 

## Instructions

Step 1

In a small bowl, whisk together all the ingredients with 2 Tablespoons water. The Kung Pao Sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.

Step 2

In a small bowl, toss the chickpeas with the cornstarch.

Step 3

In a wok or a large, heavy, flat-bottomed skillet, heat 2 Tablespoons of vegetable oil over high heat for 1 minute. 

Step 4

Add the cornstarch-coated chickpeas and stir until the chickpeas start to color, 4 to 6 minutes. Remove the chickpeas from the wok. 

Step 5

Add the remaining 2 tablespoons oil to the wok and heat over high heat until it shimmers, about 1 minute.

Step 6

Add the chilies and stir for 1 minute. Add the scallions, onion, bell peppers, celery, peanuts, and water chestnuts and cook, stirring frequently, until the vegetables start to soften but are still somewhat crisp, 2 -3 minutes. 

Step 7

Return the chickpeas to the wok, add the Kung Pao Sauce, stir to combine, and bring to a boil, 2 to 3 minutes. Place in a large serving bowl.

 

### Notes

## Nutrition Information

  Calories: 556 Calories Fat: 34 Saturated Fat: 6 Carbohydrates: Net Carb: 52 Dietary Fiber: 12 Protein: 19 

## Dietary Restrictions

 Vegan