Just because you’re trying to eat healthy doesn’t mean you can’t enjoy Chinese food. This kung pao broccoli is a delicious vegan and gluten-free version of your favorite Chinese dish. The broccoli really soaks up the flavors and makes them pop!
INGREDIENTS
⅓ cup water
1½ Tbsp. Chinese black vinegar or balsamic vinegar
1 Tbsp. hoisin sauce
2 Tbsp. low-sodium soy sauce
2 tsp. toasted sesame oil
2 tsp. cornstarch
½ tsp. Chinese five-spice powder
2 Tbsp. peanut oil
5 cups bite-size broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 scallions, sliced
5 small dried red chili peppers or ¼ tsp. crushed red pepper
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
½ cup unsalted roasted peanuts
DIRECTIONS
Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside. Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.