Kung Pao Bowl is a popular Szechuan Chinese dish of stir-fried vegetables, sauce and rice/noodles.
Kung Pao is traditionally made with Chinese ingredients, like Sichuan peppercorns, black vinegar, rice wine, and whole dried red chilies. This Indian version replaces those hard-to-find-ingredients with staples from any supermarket. It has all the same spicy and sour appeal of traditional kung pao and makes it a really nice weeknight dinner with a side of rice.
I can never get enough of Oriental cuisine and absolutely love Chinese flavours. It is astounding the kind of flavours one can create with just a few ingredients and in one bowl of piping hot, spicy rice bowl. Kung Pao Rice Bowl is a perfect winter comfort food. Stir fries are so easy! You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried recipes most often on weekends before my grocery comes and I can use up all the vegetables and protein from the fridge and make a quick 30 min one bowl meal that is delicious, nutritious and gets everyone excited. This spicy, tangy, savoury Kung Pao Rice Bowl served on top of rice with crunchy vegetables hits all the right spots.
Before you begin to make the recipe, get all your ingredients ready. Prepare the sauce, boil the rice, sauté the vegetables, and place everything within reach. Once the rice, sauce and vegetables get cooked, the rest of the recipe goes rather quickly.
Other quick and easy meals worth trying are Green Thai Curry and Rice, Misal Pav, Pav Bhaji, Burmese Khow suey, Burmese Pyajo, American Chopsuey and Usal Pav.
