Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Kung Pao

Index » Mains » Kung Pao


  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon raw sugar
  • 1 teaspoon chilli flakes
  • 2 tablespoons chilli sauce
  • 2 cloves garlic, chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 brown onion, chopped roughly
  • 1 carrot, diced
  • 1 red capsicum, diced
  • 1 zucchini, diced
  • 2 tablespoons sesame seeds
  • 2 cups white basmati rice


  1. Cook the rice in water using a rice cooker.
  2. Mix up the sauce: place in a cup the soy sauce, oil, vinegar, sugar, garlic and chilli.
  3. In a separate cup mix the cornstarch and water until well mixed. Then add the cornstarch to the rest of the sauce.
  4. Lightly toast the sesame seeds in a slightly oiled hot wok for 20 seconds. Remove.
  5. Add some olive oil to the wok. Stir fry the onion for 2 minutes.
  6. Then add the vegetables and stir fry for another 5 minutes or until almost soft.
  7. Add the sauce to the wok and warm through.
  8. Serve over steamed rice and top with the sesame seeds.

1 packet of frozen then defrosted firm tofu may be chopped into cubes and stirfried in oil to add a "meaty" texture to the dish.