Sichuan•healthy
Kung Pao Cauliflower
Kung Pao Cauliflower, vegan cauliflower stir-fry recipe with Chinese Kung Pao Sauce.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 head of cauliflower head cut into small floret pieces
- 2 tbsp. of cooking oil
- 1 Chinese large onion ( , cut into 2cm sections)
- 3 cloves garlic ( , minced)
- 1 inch ginger sliced
- 1/2 cup roasted peanuts
- 3 ~5 dried chili peppers ( , cut into small pieces)
- 1 tbsp. Sichuan pepper
- 1/2 tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 1 tbsp. vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 tsp. cornstarch
- 2 tbsp. water
Instructions
- 1
Cut cauliflower into smaller floret pieces.
- 2
In a small bowl, mix all the ingredient for stir fry sauce and set aside.
- 3
Dry-frying the cauliflower: add a very small amount of oil to a wok and then fry the cauliflower for around 2 minutes until it becomes soft. You need to keep stirring to make sure that the cauliflower is evenly cooked.
- 4
Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn, and dried chili pepper until aromatic. With slow fire.
- 5
Then place the cauliflower in. Fry for another half minute.
- 6
Add large scallions and toasted peanuts. Give everything a big stir fry and then serve immediately.