prep time
15 minutes
cook time
15 minutes


Kung Pao Vegetables are best enjoyed with corn flour, spring onions, salt and pepper. These are easy to prepare and light to eat. 


30 Gram Broccoli (Florets)
15 Gram Carrot(Diagonally Cut)
20 Gram Green Capsicum
15 Gram French Beans
20 Gram Mushroom(Cut Into Halves)
15 Gram Red Onion (Diced)
2 TBSP Cooking Oil
1 TBSP Corn Flour
1-2 No Whole Red Chilli
5 Gram Ginger(Chopped)
10 Gram Garlic(Chopped)
2 TBSP Soya Sauce
20 Gram Roasted Peanut(Crushed)
2 Gram Coriander Leaves (Chopped)
5 Gram Spring Onion (Chopped)
1 TBSP Del Monte Brewed Vinegar
1/2 TBSP Del Monte Green Chilli Sauce
2 TBSP Del Monte Tomato Ketchup
1/4 TBSP Del Monte Red Chilli Sauce
- Water As Per Required
- Salt And Pepper To Taste


  1. Blanch carrot, french beans,broccoli,mushroom, and keep it aside.
  2. Prepare corn starch by combining  cornflour and water in a deep bowl and keep aside.
  3. Heat oil in  a pan  add whole red chilli, ginger and garlic and saute on a high flame for a minute.
  4. Add onion &  saute on high flame for 1-2 minute. Add capsicum, blanched vegetable, salt & pepper saute for 2-3 minutes.
  5. Add  soya sauce,Del Monte  Brewed Vinegar,green chilli sauce,red chilli sauce,tomato ketchup and cook on high flame for 2 minutes stir it occasionally. Add cornflour starch and correct the consistency and correct the seasoning.
  6. Transfer it in to a bowl.Garnished with roasted crushed peanuts,chopped coriander leaves and spring onion.

Enjoy your meal!

Chef's Tips: Add nuts at the end of cooking so they don't become soft.Stir-fry is a quick dish so have all the ingredients ready before you begin to stir-fry

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