Prepare to embark on a culinary adventure that will transform your perception of plant-based cooking! This Kung Pao White Beans Skillet is not just another recipe – it's a tantalizing fusion of traditional Chinese flavors and modern, health-conscious eating. Imagine a dish that's packed with protein, bursting with bold, spicy-sweet notes, and ready in just 25 minutes. Whether you're a busy professional, a health enthusiast, or simply someone who loves incredible food, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- White beans (canned) - 2 cups
- Bell pepper - 1 (diced)
- Garlic - 2 cloves (minced)
- Ginger - 1 inch (grated)
- Soy sauce - 2 tbsp
- Rice vinegar - 1 tbsp
- Peanuts - 1/4 cup
- Green onions - 2 (sliced)
Instructions
- Begin by preparing all your ingredients. Drain and rinse the canned white beans under cold water to remove excess sodium and any canning liquid. Set aside.
- Dice the bell pepper into small, bite-sized pieces. Mince the garlic cloves and grate the ginger. Slice the green onions, separating the white parts from the green tops.
- In a large skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn them.
- Add the diced bell pepper to the skillet and continue to sauté for another 3-4 minutes, until the bell pepper is tender but still slightly crisp.
- Stir in the rinsed white beans, soy sauce, and rice vinegar. Mix well to combine all the ingredients. Cook for an additional 5-7 minutes, allowing the beans to heat through and absorb the flavors.
- While the mixture is cooking, roughly chop the peanuts. After the beans are heated, stir in the chopped peanuts and the white parts of the green onions. Cook for another 1-2 minutes, stirring occasionally.
- Once everything is well combined and heated through, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more soy sauce or vinegar to suit your preference.
- Serve the Kung Pao White Beans hot, garnished with the green tops of the sliced green onions. This dish pairs well with steamed rice or quinoa for a complete meal.
Tips
- Bean Preparation is Key: Always rinse canned white beans thoroughly to reduce sodium and remove any metallic taste. Pat them dry to ensure they crisp up nicely in the skillet.
- Timing is Everything: When sautéing garlic and ginger, watch carefully to prevent burning. They should be fragrant but not browned, which can make them bitter.
- Customize Your Heat: For those who love extra spice, add a teaspoon of chili oil or red pepper flakes when cooking the bell peppers for an authentic Kung Pao kick.
- Nut Options: While peanuts are traditional, feel free to experiment with cashews or almonds for a different texture and flavor profile.
- Make it Meal Prep Friendly: This dish reheats beautifully, making it perfect for lunch the next day. Store in an airtight container in the refrigerator for up to 3 days.
- Maximize Flavor: Let the beans sit in the sauce for a few extra minutes to absorb all the delicious seasonings before serving.Pro Tip: For the best texture, use a cast-iron skillet if you have one – it provides even heating and helps develop a slight crisp on the beans.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
