Kung Pao Vegetables


Servings: 4


  • 1 large yam, peeled
  • 1/2 large butternut squash, peeled and de-seeded
  • 1 large celery root, peeled
  • 2 large carrots, peeled
  • 2 cups salted cashews, roasted
  • 2 ounces sesame oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon ginger root, finely chopped
  • 1 ounce soy sauce
  • 2 scallions, finely sliced
  • 1 1/2 teaspoons Asian chili garlic sauce
  • 1 1/2 teaspoons Szechwan hot bean paste


  1. Square off each of the vegetables and chop into large brunoise cuts (1/3 inch cubes).
  2. Bring 4 pots of salted water to a boil, quickly blanch each of the four vegetables separately and quickly remove from the water.
  3. In a large sauté pan, heat sesame oil over medium heat. Add garlic and ginger and stir fry until lightly browned.
  4. Add in all the blanched vegetables and cashews and stir fry until lightly browned.
  5. To finish stir in the soy sauce, chili garlic sauce and bean paste and quickly remove from heat.

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