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Kung pao konjac and veggie chicken stir fry with white konnyaku cubes, celery, and peanuts in a savory garlic soy sauce served over rice
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Kung Pao Konjac & Veggie Chicken Stir Fry

This Kung Pao Konjac & Veggie Chicken Stir Fry combines chewy white konnyaku cubes, tender veggie chicken, crisp celery, and roasted peanuts tossed in a savory garlic soy sauce. Lightly spicy with a glossy finish, this quick vegetarian stir fry is packed with texture and perfect served over rice.
Course dinner, Main Course
Cuisine Asian-inspired, Chinese-Inspired, Vegetarian
Keyword celery peanut stir fry, konjac cubes recipe, konjac stir fry, konnyaku recipe, konnyaku stir fry, vegan chicken stir fry, vegetarian kung pao, vegetarian stir fry recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 200kcal
Cost $10 for entire recipe

Equipment

  • large skillet or wok
  • Medium pot (for boiling konnyaku)
  • knife
  • Cutting board
  • Mixing bowl
  • Small whisk or fork
  • Measuring cups and spoons
  • Tongs or spatula

Ingredients

Protein

  • 1 cup vegan chicken or seitan chunks
  • 1 package white konnyaku konjac yam cake

Vegetables

  • 1½ cups celery sliced diagonally
  • 1 cup baby bok choy or Shanghai greens

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce or hoisin
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce or chili oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • ¼ cup vegetable broth
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Finish

  • ¼ cup roasted peanuts
  • 2 tablespoons neutral oil

Instructions

Prepare the Konnyaku Cubes

  • Remove konnyaku from the package and rinse well under cold water. Cut into bite-size cubes. Bring a pot of water to a boil and cook the cubes for 5–10 minutes. Drain thoroughly and set aside.

Crisp the Protein

  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add vegan chicken and konnyaku cubes. Cook for 4–5 minutes until lightly golden. Remove and set aside.

Cook the Celery

  • Add remaining oil to the pan. Stir fry celery for 2–3 minutes until slightly tender but still crisp.

Make the Sauce

  • In a small bowl whisk together soy sauce, vegetarian oyster sauce, sugar, rice vinegar, chili garlic sauce, sesame oil, garlic, vegetable broth, cornstarch, and water.

Combine Everything

  • Pour sauce into the pan with celery and simmer until glossy and slightly thickened. Return vegan chicken and konnyaku cubes to the pan and toss to coat.

Finish and Serve

  • Add roasted peanuts and stir to combine. Serve immediately over steamed bok choy or rice.

Notes

Boil the Konnyaku for Best Texture

Boiling the white konnyaku cubes before cooking is essential for the best texture and flavor. This step removes any mild odor and helps the konjac develop its signature chewy, bouncy bite that works perfectly in stir fry recipes. After boiling, drain thoroughly so the cubes can lightly brown in the pan instead of steaming.

Slice Celery on a Diagonal

Slice the celery on a sharp diagonal for the most authentic texture. This creates more surface area so the savory sauce coats each piece evenly and keeps the celery crisp-tender rather than soft.

Use Vegetarian Oyster Sauce for Best Flavor

Vegetarian oyster sauce provides the most savory, restaurant-style flavor. Hoisin sauce can be substituted, but it will create a slightly sweeter stir fry. For a more balanced savory sauce, vegetarian oyster sauce is recommended.

Brown the Konnyaku Before Adding Sauce

Konnyaku cubes do not absorb much flavor on their own, so allowing them to lightly brown before adding the sauce improves taste and texture. This helps the sauce cling better and prevents the cubes from tasting bland.

Adjust the Spice Level

Adjust the heat by increasing or decreasing the chili garlic sauce. Use ½ teaspoon for mild, 1 teaspoon for medium, or up to 1½ teaspoons for a spicier stir fry.

Serve Immediately for Best Results

This konjac stir fry is best served immediately while the sauce is glossy and the celery remains crisp. Leftovers can be reheated, but the vegetables will soften slightly after storage.