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Kung Pao Zucchini: A Quick, Flavor-Packed Weeknight Favorite
If you’re looking for a simple, delicious, and wholesome recipe, look no further than this Kung Pao Zucchini. I love creating vegan recipes that highlight whole foods and fresh vegetables rather than relying on processed meat substitutes. Zucchini is the perfect star for this dish—it’s like a sponge, soaking up all the bold, savory, and slightly spicy flavors of the Kung Pao sauce.
Why Zucchini?
Zucchini isn’t just a great vehicle for flavor; it’s also light and tender, making it an excellent substitute for meat in this classic dish. The best part? It’s quick to cook, so you can have this dish on the table in less than 30 minutes—perfect for busy weeknights when you want something fast but still delicious.
Adding the Crunch
While this dish is fantastic on its own, the addition of nuts (typically peanuts or cashews) gives it a satisfying crunch. That said, if you have a nut allergy, feel free to skip them. The dish will still be full of flavor and texture from the zucchini and sauce.
The Go-To Dinner Solution
This Kung Pao Zucchini has become one of my go-to recipes for when I need something quick, easy, and nourishing. Pair it with a bowl of steamed jasmine rice, and you’ve got yourself a complete meal that feels indulgent but is actually super healthy.
Whether you’re looking for a plant-based dinner idea or just want to try something new, this dish is a winner. It’s proof that simple ingredients, when combined thoughtfully, can create something truly magical. So grab your wok (or skillet), and let’s make some Kung Pao Zucchini magic tonight!
Vegan Kung Pao Zucchini
Ingredients
Marinade:
- 4 cups zucchini, cut into one inch pieces
- ½ tsp black pepper
- 1 tsp kosher salt
- 1 tsp sugar
Ingredients:
- ½ cup avocado oil, or any neutral oil, divided in half
- 1 Tbsp sesame oil
- 6 cloves garlic, chopped
- 1 whole onion, cut into one inch pieces
- 7 green onion stalks, cut into one inch pieces, white part only
- 2 red bell peppers, cut into ½ inch pieces, seeds removed
- 1 Tbsp ginger , peeled and chopped
- ½ cup dried whole chili peppers, or regular chili peppers
- 2 Tbsp Thai chili peppers, chopped
- 1 tsp ground Sichuan peppers, if whole peppers, ground in a mortar with pestle
- ½ cup peanuts
- 2 Tbsp Shaoxing wine
- ⅓ cup mushroom powder
- 2 Tbsp low sodium soy sauce
- 2 Tbsp hoisin
- 2 Tbsp sugar
- 1 Tbsp rice vinegar
Instructions
- Add all marinade ingredients together and set aside while you prepare the rest of the ingredients.
- In a large skillet on medium heat, add ¼ cup avocado oil along with 1 Tbsp sesame oil. Then sauté garlic, onion, green onions, bell pepper and ginger for a minute.
- Add chili peppers, Thai chili peppers, Sichuan peppers and peanuts. Cook for 3 minutes, stirring the mix together.
- Then add Shaoxing wine, mushroom powder, soy sauce, hoisin, sugar and vinegar. Mix together.
- Add zucchini into the pan. Turn heat on medium high and stir fry for 5 mins, stirring constantly.
- Turn off heat and cover wok with lid for 5 minutes.
- Serve with rice. Enoy!
Nutrition
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