Main Course General Tso's Vegetables (University Foodie)

Published on January 2nd, 2013 | by Rachel Budke


General Tso’s Vegetables

The original recipe for this is made with chicken, but I used vegetables instead.  You could definitely use what you have on-hand, and be as creative as you would like.  This recipe makes about 2 lunch-sized portions, but can easily be doubled or tripled.

Recipe adapted from: Rock Recipes
Makes 2 Servings


  • 1 cup sliced carrots
  • 1/2 cup sliced red onion
  • 1 head of broccoli, cut into florets
  • 3 small sweet peppers, sliced
  • 1 clove of garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon hot chili paste
  • 1 teaspoon corn starch
  • 1/2 teaspoon dried ground ginger
  • 1 cup cooked brown rice
  • chopped peanuts, optional


  1. In a large sauté pan over medium heat, add the vegetables and garlic.  Cook, stirring occasionally, for about 8 minutes. The vegetables should be slightly cooked and still crunchy.
  2. In a small bowl, combine soy sauce, rice wine vinegar, water, sesame oil, chili paste, corn starch and ginger.
  3. Pour sauce over the vegetables and cook until the sauce has thickened, about 3-4 minutes.
  4. Serve over rice, and top with chopped peanuts if desired.

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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