Kung Pao Broccoli

Kung Pao Broccoli

5 Reviews
From: EatingWell.com, November 2017

Broccoli florets soak up the flavors from Chinese five-spice powder—a combination of sweet spices including anise, cinnamon, cloves and subtly spicy Szechuan peppercorns. Serve over black rice.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup water
  • 1½ tablespoons Chinese black vinegar or balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornstarch
  • ½ teaspoon Chinese five-spice powder
  • 2 tablespoons peanut oil
  • 5 cups bite-size broccoli florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 scallions, sliced
  • 5 small dried red chile peppers or ¼ teaspoon crushed red pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • ½ cup unsalted roasted peanuts


  • Prep

  • Ready In

  1. Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
  2. Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.

Nutrition information

  • Serving size: ¼ recipe
  • Per serving: 259 calories; 19 g fat(3 g sat); 5 g fiber; 18 g carbohydrates; 9 g protein; 108 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 3,776 IU vitamin A; 178 mg vitamin C; 75 mg calcium; 2 mg iron; 212 mg sodium; 580 mg potassium
  • Nutrition Bonus: Vitamin C (297% daily value), Vitamin A (76% dv), Folate (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 fat, 2 vegetable, ½ starch

Reviews 5

January 08, 2019
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By: Julie
I made a big batch of black rice the day before. Did not have roasted sesame or peanut oil but used avocado oil and canola. Delish!
March 12, 2018
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By: terridigby
It was good. Not exactly "great." I appreciated the previous comments about Miracle Rice. I had never heard of it before. I used it. I also did not use oil to cook my vegetables, but just added a little water as needed to prevent sticking.
January 25, 2018
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By: linda
I combined all ingredients rather than adding ginger, garlic and crushed red pepper later. Worked out very well. I also added cooked chopped chicken. So good!!!
January 10, 2018
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By: rlocati1
Will do often was wonderful. Loved the combination of flavors in the sauce. That is a better sauce then most. Skipped the oil and saute in broth, but otherwise followed recipe. Had peanut oil available to drizzle on if others wanted. I had as a main vegetarian meal so ate double portion. Used miracle rice no calories for mine, so could eat more of this. An interesting seasoning to add is Eden Shake Sesame and Sea Vegetable seasoning. Only improvement would be recipes to use weights rather then "cups" or "one pepper" for more accuracy in amounts to use. Sizes of veggies vary so much.
December 20, 2017
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By: Sophie Johnson
so much better than the takeout version
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