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Spicy Kung Pao Stir-Fry with Summer Squash

kristineskitchenblog.com
  • minutes
  • Serves 4

INGREDIENTS

3 tbsp

soy sauce

1 tbsp

ketchup

2 tsp

rice vinegar

1 tsp

toasted sesame oil

1 tsp

brown sugar

2 tsp

cornstarch

1/4 tsp

crushed red pepper flakes

1 tbsp

canola oil

2

medium/large yellow summer squash, chopped (2-3 cups)

1

red bell pepper, thinly sliced into 1-inch long strips

6 oz

(about 1 ½ cups) snap peas, ends trimmed

1 tsp

minced fresh ginger

3 cloves

garlic, minced

1/2 cup

peanuts

cooked brown rice

4

green onions, thinly sliced