Kung Pao Sweet Potatoes & Butternut Squash


Sweet potatoes & butternut squash, diced 3cm 3000g
Red & green peppers, diced 3cm 1000g
Unsalted dry-roasted peanuts or cashews 200g
Spring onions, separated and thinly sliced; white part for aromatics and green parts for garnish 10
Garlic, finely chopped 20g
Ginger, finely chopped 10g

Sauce Mix

Lee Kum Kee Pure Sesame Oil 50g
Sugar 50g
Rice vinegar (or Lee Kum Kee Seasoned Rice Vinegar) 15g
Water 150g


1 Prepare sauce mix. Stir well and set aside.
2 Heat oven to 180°C.
3 Add the sweet potatoes and butternut squash to oven tray and mix well with oil to ensure good coating. Roast in oven for about 15 minutes.
4 When the vegetables are golden brown on the outside, add peppers, aromatics and roast for 5 more minutes.
5 Pour in the sauce and mix to coat the other ingredients. Roast in oven for another 5 to 10 minutes to thicken.
6 Stir in the peanuts or cashews and return to oven for another 1-2 minutes.
7 Sprinkle the spring onion green part on top and serve with rice.


1 This is an adult portion. Reduce portion by ⅓ for a lighter meal.
Serves   10 
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