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extreme close up of kung pao broccoli
Kung Pao Broccoli with Cashews
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

A vegan hot and sour treatment for broccoli, based on the famous Sichuan dish, Kung Pao Chicken

Course: Side Dish
Cuisine: Chinese, vegan
Keyword: broccoli, Kung Pao, Sichaun
Servings: 4 servings
Calories: 271 kcal
Author: kellie anderson
Stir Fry Sauce
  • 2 tbsp light soy sauce lower sodium if you can get it
  • 1 tbsp dark soy sauce
  • 1 tbsp dry sherry Chinese wine/Shaoxing is more authentic
  • 1 tbsp Chinese black vinegar or balsamic vinegar
  • 1 tbsp hoisin sauce
  • 2 tbsp water optional
  • 2 tsp maple syrup or brown sugar
  • 1/2 tbsp corn flour cornstarch
The Stir Fry Vegetables
  • 1 large broccoli about 400 grams
  • tbsp dried Sichuan peppercorns
  • 1 tbsp high temperature cooking oil I use cold-pressed Scottish rapeseed oil
  • 3 garlic cloves grated or minced
  • 1 tbsp grated ginger
  • 5 spring onions
  • 1 carrot cut into matchsticks or thinly sliced
  • 3 dried red chillies optional, to flavour the oil
  • 100 g roasted, unsalted cashews I roast for 10 minutes at 180C
  1. First of all cut the broccoli into long, slim pieces. Basically use any of the broccoli that is not woody. The whole plant - including the leaves - is edible and delicious. If at all possible, leave it for 30 minutes before adding it to the dish. This aids tremendously to how much of the key plant compound - sulforaphane - that we can use.

  2. Mix up the stir fry ingredients in a small jug or bowl and set aside.

  3. Heat your wok over a medium high heat and dry toast the Sichuan peppercorns. Decant them into a mortar and grind to a nubbly powder with the pestle. You can leave the peppercorns whole if you wish, but they can be quite overpowering whole.

  4. Heat the oil over a medium flame and add the garlic, ginger, spring onions, carrots and dried chillies, if using. Stir fry for five minutes. Some of you may wish to split the chillies to make the whole dish quite hot. If you leave them whole, they just give a good hint of heat.

  5. Add the broccoli and the King Pao sauce and toss well, turning up the heat so that it bubbles and reduces to a glossy sauce - about three minutes or so. Remove the dried chillies (if used) and add in the toasted cashews. Serve warm as a side dish to a larger meal, or on its own with steamed rice for a light meal.

Recipe Notes

Main Meal Tweak: add cubed tofu that has first been sautéd in oil until lightly golden. Add this in with the cauliflower after the other vegetables are cooked.

Variations: use cauliflower as the main vegetable; add in sliced bell peppers, sliced leeks; a combination of cauliflower and broccoli

Nutrition Facts
Kung Pao Broccoli with Cashews
Amount Per Serving
Calories 271 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 886mg39%
Potassium 773mg22%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 9g10%
Protein 11g22%
Vitamin A 3644IU73%
Vitamin C 140mg170%
Calcium 104mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.