Kung Pao White Beans Skillet

4.5 from 2 reviews

Incredibly tasty 30-minute Kung Pao skillet. Soft white beans with peanuts and bell peppers in a spicy, sweet and savory Kung Pao sauce.



Kung Pao

  • 1/3 cup peanuts
  • 3 tbsp sliced jalapeño pepper (or 3 dried red chilies)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, chopped
  • 1-inch ginger, finely chopped
  • 1/2 tsp crushed red pepper
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 15-ounces can white beans, drained and washed


  • 1 tbsp white wine
  • 2 tbsp soy sauce (or tamari)
  • 1 tsp toasted sesame oil
  • 2 tbsp water
  • 1 tsp balsamic vinegar
  • 2 tsp coconut sugar
  • 1 tbsp cornstarch



  1. In a small bowl, combine the white wine, soy sauce, sesame oil, water, balsamic vinegar, coconut sugar and cornstarch. Stir until well combined and set aside.

Kung Pao

  1. Heat one tablespoon of oil in a large non-stick skillet over medium heat.
  2. Add the peanuts and stir-fry them for about one minute, until golden brown.
  3. Add the jalapeño pepper slices, onion, garlic and ginger. Cook for 5-7 minutes until the onions are soft and start to caramelize. Sprinkle with crushed red pepper.
  4. Add the red and green bell peppers and cook for another 10 minutes, until the peppers are soft. If it sticks to the skillet, add 1/4 cup water.
  5. Stir in the sauce, cook for 20-30 seconds until the sauce becomes thick and syrupy. Add the drained white beans and stir to make sure everything is coated with the sauce.
  6. Serve hot on top of brown rice or as is.