Kung Pao Veggies with Peanuts and Rice

Kung Pao Veggies with Peanuts and Rice

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 24, 2019.



  • 1 cup jasmine rice
  • 1½ cups water

Kung Pao Veggies

  • ¼ cauliflower
  • 1 capsicum
  • 1 pack green beans
  • 2 spring onions
  • 2 cloves garlic, minced
  • 1 cup edamame beans
  • 1 pack peanuts
  • 1 pack veggie kung pao sauce

Have Handy

  • Oil
  • Salt & Pepper
  • Chilli Flakes


  1. Cook rice Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep and cook veggies Cut cauliflower into small florets; dice capsicum 2cm; slice beans in half widthways; cut spring onions into 5cm lengths.
  3. Cook cauliflower Heat a drizzle of oil in a fry-pan on medium-high heat and cook cauliflower for about 5-8 minutes, until browned and beginning to soften. Add capsicum, beans and spring onions and cook a further 5 minutes.
  4. Finish veggies Add garlic, edamame, peanuts, kung pao sauce, a pinch of chilli flakes (if using) and a splash of water and cook, stirring, until fragrant.
  5. Serve rice topped with kung pao veggies.