Kung Pao Vegetables
Kung Pao Vegetables is a vibrant, plant-based take on the classic Sichuan dish, featuring a colorful medley of vegetables like bell peppers, zucchini, broccoli, and carrots, often with tofu or nuts, all tossed in a bold, savory-sweet, and spicy sauce. The dish originates from China's Sichuan province, known for its signature 'málà' (numbing and spicy) flavor profile.
🍽️ Nutrition at a glance
This dish is generally balanced, offering a good mix of complex carbohydrates from the vegetables, plant-based protein from ingredients like tofu or peanuts, and healthy fats from the cooking oil and nuts. A typical serving provides a wide array of vitamins (like A and C) and minerals, with a calorie range of approximately 300-500 kcal, depending on the specific ingredients and sauce used.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 620 mg |
| Potassium | 350 mg |
| Vitamin C | 45 mg |
| Vitamin A | 120 mcg RAE |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 45 mg |
| Vitamin B6 | 0.3 mg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kung Pao Vegetables showcases the adaptability of traditional Chinese cuisine, transforming a classic meat-based dish into a popular vegetarian option without losing its iconic flavor. Nutritionally, it's a standout for packing a high volume and variety of vegetables into one flavorful meal, making it an excellent way to increase vegetable intake.
