recipes3 min read

Kung Pao Broccoli

2026-03-02

#dinner#vegetarian#stir-fry#quick-meals

Kung Pao Broccoli

A flavorful stir-fry with tender broccoli, crisp vegetables, and a savory Asian-inspired sauce.

2026-03-02 • 3 min read

Prep Time
10 min
Cook Time
10 min
Servings
4

Nutrition (per serving)

Calories: 145
Protein: 5g
Carbs: 14g
Fat: 8g

* Nutritional values are estimates

Ingredients

  • 1 head of broccoli, cut into florets
  • 1/3 cup water
  • 1.5 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tbsp Ponzu sauce
  • 2 tbsp sesame oil
  • 1 tbsp minced ginger
  • 1 red bell pepper, sliced
  • 1 cup snow peas, trimmed
  • 2 tbsp peanuts, almonds, or cashews

Instructions

  1. Prepare all vegetables: cut broccoli into florets, slice bell pepper, and trim snow peas.
  2. In a small bowl, combine water, soy sauce, cornstarch, and Ponzu sauce. Stir well and set aside.
  3. Heat sesame oil in a large stir-fry pan or wok over medium-high heat.
  4. Add minced ginger and stir for 30 seconds until fragrant.
  5. Add broccoli florets and cook for about 4 minutes, stirring occasionally, until nearly al dente.
  6. Add bell peppers and snow peas. Cook for 1-2 minutes until crisp-tender.
  7. Pour sauce into the pan and stir everything together. Cook until sauce thickens, about 1-2 minutes.
  8. Remove from heat and sprinkle with nuts when serving.
Tags: dinner, vegetarian, stir-fry, quick-meals
Recipe adapted from: Unknown - modified for GI issues

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

© 2026 Tracy. All rights reserved.

⏱️
Prep Time
10 min
🔥
Cook Time
10 min
🍽️
Servings
4

Nutrition per Serving

145
calories
5g
protein
14g
carbs
8g
fat

* Nutritional values are estimates

Ingredients

  • ✓1 head of broccoli, cut into florets
  • ✓1/3 cup water
  • ✓1.5 tbsp soy sauce
  • ✓2 tsp cornstarch
  • ✓1 tbsp Ponzu sauce
  • ✓2 tbsp sesame oil
  • ✓1 tbsp minced ginger
  • ✓1 red bell pepper, sliced
  • ✓1 cup snow peas, trimmed
  • ✓2 tbsp peanuts, almonds, or cashews

Instructions

  1. 1Prepare all vegetables: cut broccoli into florets, slice bell pepper, and trim snow peas.
  2. 2In a small bowl, combine water, soy sauce, cornstarch, and Ponzu sauce. Stir well and set aside.
  3. 3Heat sesame oil in a large stir-fry pan or wok over medium-high heat.
  4. 4Add minced ginger and stir for 30 seconds until fragrant.
  5. 5Add broccoli florets and cook for about 4 minutes, stirring occasionally, until nearly al dente.
  6. 6Add bell peppers and snow peas. Cook for 1-2 minutes until crisp-tender.
  7. 7Pour sauce into the pan and stir everything together. Cook until sauce thickens, about 1-2 minutes.
  8. 8Remove from heat and sprinkle with nuts when serving.

Recipe adapted from: Unknown - modified for GI issues

Quick & Healthy Stir-Fry

This Kung Pao Broccoli is a vegetarian take on the classic Chinese dish. It's packed with vegetables, ready in under 20 minutes, and uses simple ingredients you probably already have.

Why This Recipe Works

  • Nutrient-dense broccoli: High in fiber and vitamins
  • Quick cooking: Preserves nutrients and texture
  • Versatile protein: Add chicken, tofu, or shrimp if desired
  • Simple sauce: No complicated ingredients

Serving Suggestions

  • Over white rice: For a complete meal
  • With brown rice or quinoa: Add extra fiber
  • Over noodles: Rice noodles or soba work great
  • As a side dish: Pairs well with grilled proteins

Modifications

Make it your own:

  • Add protein: Diced chicken, shrimp, or firm tofu
  • Extra veggies: Try bok choy, snap peas, or carrots
  • Spice it up: Add red pepper flakes or sriracha (if tolerated)
  • Different nuts: Use whatever you have on hand

Low-FODMAP Option

If you're following a low-FODMAP diet, you can modify this recipe:

  • Limit broccoli to small florets (1 cup max)
  • Use garlic-infused oil for garlic flavor instead of fresh garlic (if desired)
  • Skip the snow peas or limit to 5-6 pods
  • Use tamari instead of soy sauce for gluten-free

Meal Prep Tip

This reheats well! Store in airtight containers for up to 4 days. Reheat in a skillet or microwave. The vegetables stay crisp if you slightly undercook them initially.