Veggie Kung Pao

A veggie-loaded stir fry in a versatile and quick to put-together sauce! Serve with brown rice for a super filling meal!

1 medium cucumber, seeded, diced (I cut off the tips, then cut the “meat” off the sides, leaving a square column of seeds I discard- the seeds get mushy when you add much heat!) ~1 cup
1 cup diced carrot (2 medium)
1 cup diced celery (2-3 stalks)
1 can diced water chestnuts, drained
¼ cup peanuts
¼ cup hoisin sauce
1 Tablespoon minced garlic
1 Tablespoon toasted sesame oil
3 Tablespoons Bragg’s liquid aminos or soy sauce
1-2 teaspoons Sriracha to taste/as needed (can be added afterwards easily!!)
Szechuan pepper, or black pepper to taste
Cooked Brown Rice (to serve over)
Additional/alternate ingredients: Diced radishes, chopped bean sprouts, shredded cabbage, diced Brussels sprouts, diced mushrooms, diced zucchini… really any- just add these with the water chestnuts in the recipe! (our favorite is all the original ingredients, plus radishes, shredded cabbage, and Brussels sprouts!)

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