Ingredients
- 1 cup broccoli florets
- 1 cup bell peppers (red, yellow, or green), chopped
- 1 cup snap peas
- 1/2 cup water chestnuts, sliced
- 1/4 cup roasted peanuts
- 3 tbsp Root-Free | Vintage Kung Pao Sauce
- 2 tbsp vegetable oil
- 2 tbsp soy sauce (ensure it's Jain)
- 1 tbsp rice vinegar
Instructions
- Prepare Vegetables: In a large skillet or wok, heat vegetable oil over medium-high heat.
- Stir-Fry Vegetables: Add broccoli, bell peppers, snap peas, and water chestnuts in a pan. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Add Sauce: Pour in Root-Free | Vintage Kung Pao Sauce and soy sauce. Stir well to coat the vegetables evenly.
- Finish: Stir in roasted peanuts and cook for an additional 1-2 minutes.
- Garnish and Serve: Serve hot over steamed rice or noodles.
