Kung Pao Vegetables

Kung Pao Vegetables

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 45 minutes

  • Portions

    Servings: 4 servings




  • Preheat oven to 205 °C (400 °F).

  • In a bowl, mix half of the olive oil with the salt and the Cayenne peppers.

  • Pat dry the chick peas with paper towel. Add the chickpeas in the bowl and stir delicately.

  • Spread the chickpeas on a baking sheet lined with parchment paper. 

  • Cook in the oven for 45 minutes to 1 hour while stirring them delicately each 8 to 10 minutes, until golden and crispy. Remove from the oven and let cool.

  • Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the rice. Cover and cook 15 to 18 minutes over low heat, until the liquid is completely absorbed. Let stand 5 minutes before molting again with a fork.

  • In a bowl, whisk the ingredients for the sauce.

  • In a large skillet, heat the remaining oil over medium heat. Cook the shallots, ginger and garlic for 1 minute.

  • Add the bell pepper and cauliflower. Cook for 5 to 6 minutes.

  • Add the Haiku Mixed Asian Vegetables and cook for 3 to 4 minutes.

  • Pour the sauce into the pan. Bring to a boil, then simmer for 2 to 3 minutes while stirring.

  • Divide the rice between the plates. Top with the vegetables, then the grilled chickpeas and green onions.