Kung Pao Vegetable Balls, Authentic Chinese

kung pao veggies

Kung Pao Chicken is a Sichuan classic made with tender chunks of chicken, peppers and peanuts glazed with a tongue-tinglingly spicy sauce.For the sauce, I use a combination of earthy black vinegar, savory soy sauce, spicy dòubànjiàng and tongue-tingling huā jiāo. The latter two ingredients create the málà (numbing/spicy) taste that’s a trademark of Sichuan cuisine and the sublimely pungent sauce plays well with the dark, nutty peanuts and umami-packed chicken.


Unlike many Chinese-American favorites, which were invented by resourceful Chinese immigrants, Kung Pao Chicken (宫保雞丁) is a Sichuan classic that can be enjoyed to this day in China.Szechuan peppercorn (花椒) and dried red chili pepper are the two soul ingredients for this dish. It should be a slightly numbing with a gentle touch of hotness.

Cooking Notes

In this dish is that all the ingredients are diced small.Different ingredients require different cooking times–the thickness and the size of the cut also determines the cooking time. So with this recipe (or really any), it’s actually pretty important to follow the cutting/slicing/chopping instructions for size and thickness, as it will directly affect the flavor and texture at the end.

Since this is a Chinese recipe, I recommend using the highest heat setting on your stove. Most Chinese dishes need very high heat to cook. The cooking time for Chinese cuisine is very less, its mostly the preparation time that gets you.

Sichuan Chilli Oil

Sichuan Chilli Oil


The traditional recipe calls for chicken , but I am making a vegan substitute, you can use mushrooms , cauliflower or any vegetable of your choice.

We Indians love Chinese food.Almost every restaurant in India has some Chinese dishes on the menu be it in the form of starters or main course.A major concern that most people have is why doesn’t Chinese food taste good when prepared at home.There are several reasons for this.First the burners used in restaurants are very huge and your kitchen stove cant match the flame.Second people tend to boil the veggies which makes them lose the natural taste and texture.Third there is a specific cut for each vegetable when preparing Chinese without which it doesn’t look visually appealing.Last but not the least the noodles shouldn’t be over-boiled or soggy, that ruins the texture as well as taste.


kung pao veggies


A very popular Chinese dish is Vegetable Manchurian.It is rich in anti-oxidants owing to the fact that multiple coloured veggies are used for it preparation.Lets get started on the recipe.

Hope you enjoyed reading, do try out the recipe and send in your pics in comments below.

Much Love


  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m


For Kung Pao Sauce

  • 1 tablespoon Roasted Sesame Seeds
  • 1 tablespoon Corn Starch
  • 1 tablespoon Sugar
  • 1 tablespoon Peanut Oil
  • 1 tablespoon Seasame Oil
  • 1/2 cup Dry Roasted Peanuts
  • 1 tablespoon Red Pepper Flakes
  • 1/4 cup Soy Sauce
  • 1/4 cup Vinegar
  • 1/2 cup Scallions , chopped
  • 1 tablespoon Ginger , grated
  • 1 tablespoon Garlic , minced
  • 1 tablespoon Sichuan Peppercorns , coarsely grounded

For the Base

  • 1 teaspoon Salt
  • 1 teaspoon Garlic
  • 1 tablespoon Green Onion
  • 2 teaspoons Ginger
  • 1 tablespoon Sesame Oil

For Veggie Balls

  • 3 cups Veggies, pick 3 seasonal ones
  • 2 tablespoons cornflour
  • 1 teaspoon salt & pepper

For Garnish

  • 1 tablespoon Asian chives , for garnish
  • 1 tablespoon Toasted Seasame Seeds


For Kung Pao Sauce

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