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Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Kung Pao Eggplant

March 8, 2016 By Caroline 16 Comments

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You’d be surprised by how much food bloggers complain about having to make dinner. Yup. I’m guilty as well. After a day of cooking, styling and shooting recipes, sometimes it’s like, “Hey, doesn’t Irish soda bread sound great for dinner?”  OK, so that is totally…well, sort of…an exaggeration, but I will say, the stack of takeout menus call my name.  The problem is…and, for me, it’s a huge problem…healthy takeout food does not exist. Well, not within a car ride’s radius of me.

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Asian food is a favorite in my house and this is a recipe I’ve been playing around with for a while. I’m always hesitant to publish recipes that are not true to their roots. Chinese food, as you can imagine, has many interpretations. Americanized takeout versions are far from their originals. Authentic Kung Pao, a Szechuan dish, differs from what most of us know as Kung Pao in that it doesn’t use bell peppers or celery. Szechuan peppercorns are also a key ingredient as well as Shaoxing wine and Chinese black vinegar.

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

This recipe is certainly a twist.  This isn’t even authentically the typical takeout version. It’s a spin off of a fantastic recipe by J. Kenji Lopez-Alt.  Kenji admits to loving the takeout version as a kid and wanted to recreate that. And I, wanted to recreate his into a vegetarian dish that would make even vegans and anyone sensitive to gluten happy!

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

It was also important to me to prepare this with as many easy-to-find ingredients as I could. The only ingredient you may not have on hand is the Chinese or Arbol chilies. Look for them in either the spice section or ethnic sections of your grocery store.  They are very spicy and just a few thrown into the dish will add flavor throughout.  I don’t recommend eating them! They are super hot!

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

So, toss those takeout menus to the wind, my friends.  This deliciousness can be dinner in thirty minutes or less.

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Kung Pao Eggplant

Forget about takeout…this healthy and delicious meal can be on the table in under thirty minutes! Perfectly, vegan and gluten-free.
Serves: 4

Ingredients

Sauce

  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons natural rice vinegar
  • 3 tablespoons vegetable broth
  • 2 tablespoons pure maple syrup
  • 1 tablespoon finely grated fresh ginger root
  • 1 teaspoon arrowroot flour or cornstarch
  • 1 teaspoon toasted sesame oil

Stir Fry

  • 1 tablespoon + 1 teaspoon coconut oil divided
  • 2 medium 2 pounds total eggplant, cut into 1 inch cubes
  • 1 large red bell pepper cut into 1 inch dice
  • 1 large green bell pepper cut into 1 inch dice
  • 2 stalks celery cut into 1/2 inch slices
  • 1/2 cup roasted unsalted peanuts
  • 2 cloves garlic minced
  • 3 to 4 medium dried red Chinese or Arbol chilies
  • 2 scallions sliced thinly diagonally

Instructions

  • Mix the sauce in a small bowl and whisk to combine. Set aside.
  • Heat a wok over high heat. Add 1 tablespoon of the coconut oil. When it just begins to smoke, add the eggplant cubes. Cook while stirring and tossing frequently until a bit golden, or for about 6 to 8 minutes, depending on the size of your cubes.
  • Remove the eggplant onto a platter.
  • Add 1 teaspoon of the coconut oil along with the bell peppers and celery. Cook for about 2 minutes, stirring frequently. Add the peanuts and toss to coat. Add the garlic, chilies and scallions. Add the eggplant back to the pan. Give the sauce a quick stir and add that as well. Toss to coat and cook for just 45 seconds to a minute.

Notes

Serve with a side of steamed brown rice.
If you are gluten sensitive, use the Tamari instead of the soy sauce and check that the label states it is truly gluten-free.
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Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Kung Pao Eggplant - this easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

Filed Under: Dinner, Vegetables Tagged With: arbol chilies, celery, chinese chilies, chinese food, coconut oil, dinner, easy, easy kung pao, easy vegetarian kung pao, fresh, fresh ginger, garlic, gluten free, gluten-free, green bell pepper, healthy, healthy chinese food, healthy kung pao, healthy takeout food, honey, how to make kung pao, how to make takeoutfood at home, kung pao, peanuts, pure maple syrup, recipe, red bell pepper, red pepper, rice vinegar, scallions, soy sauce, stir fry, takeout food at home, tamari, toasted sesame oil, vegan, vegan kung pao, vegan stir fry, vegan takeout recipe, vegetable broth, vegetables, vegetarian, vegetarian kung pao, what to do with arbol chilies, wok

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Reader Interactions

Comments

  1. Jean Boulais

    August 12, 2021 at 7:48 pm

    5 stars
    Hi Caroline,

    This recipe has become a standard in our household.

    Thank you very much for sharing..

    Reply
    • Caroline

      November 14, 2021 at 11:28 am

      Jean! That put a big smile on my face! Thank you! I haven’t made this in a while…thanks for the reminder. I love Kung Pao!

      Reply
  2. Rebecca

    September 26, 2020 at 9:26 am

    Hello-for some reason, son my computer and tablet, the first and ninth ingredients say “Sauce” and “Stir-fry”, respectively. Can anyone tell me what those ingredients are? I’d love to try this.
    Thanks

    Reply
    • Caroline

      November 30, 2020 at 10:31 am

      Hi Rebecca! Those are the headings for the ingredients in the recipe. You’ll make the sauce first, then start the stir fry. Hope that helps.

      Reply
  3. Emily

    March 19, 2016 at 3:06 pm

    Ha, the weeknight dinner struggle is for real! I am totally with you! This looks wonderful, Caroline. I genuinely appreciate Chinese take-out in addition to more authentic Chinese food. :) The eggplant is such a nice alternative to the meat!

    Reply
    • Caroline

      March 19, 2016 at 8:53 pm

      Right? Some nights are worse than others, but easy is always a good idea! Thanks so much, Emily!

      Reply
  4. Lynne

    March 16, 2016 at 7:56 pm

    Your intro cracked me up: how many times have I tried to get out of cooking dinner? And without any decent takeout, there aren’t a lot of options except for go-to recipes like this one with ingredients readily on hand. I’m pinning this to my Dinner Ideas board for future reference. Thanks.

    Reply
    • Caroline

      March 19, 2016 at 11:04 am

      Thanks, Lynne!

      Reply
      • Carol

        February 20, 2024 at 10:24 am

        5 stars
        Loved it! Works really well with cauliflower instead of eggplant as well. Many thanks!

        Reply
        • Caroline

          February 25, 2024 at 10:00 am

          That’s so good to hear, Carol! Thanks so much for sharing. I’ve got to try that!

          Reply
  5. Mary Ann | The Beach House Kitchen

    March 14, 2016 at 7:35 pm

    This dish sounds so delicious Caroline. Eggplant is a favorite of mine, so I cannot wait to try. Your photos are absolutely lovely! Thanks so much for sharing.

    Reply
    • Caroline

      March 19, 2016 at 11:02 am

      Oh, you are so kind, Mary Ann! Thanks so much!

      Reply
  6. Tessa | Salted Plains

    March 14, 2016 at 5:55 pm

    Ahh, Caroline, this looks wonderful! I am definitely guilty of ordering takeout often. It’s either that or I tell my husband we can have baked sweet potatoes. You know which one wins. ;) I cannot wait to make this. And, yay eggplant!

    Reply
    • Caroline

      March 19, 2016 at 11:01 am

      Hahahaha…yes, that scenario sounds so familiar! Thanks, Tessa!

      Reply
  7. Joanne

    March 13, 2016 at 10:50 am

    Kung pao tofu is always my go-to Chinese food order even though I know it is SO bad for me…but that sweet spiciness is just too good! Love this healthier veg version! Totally making it at home next time a craving hits.

    Reply
    • Caroline

      March 19, 2016 at 10:57 am

      Yes…me too, Joanne…I love the combination of spicy and sweet. This hits those flavors without the overload of sugar! Thanks, friend! xo

      Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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