Kung Pao Cauliflower Recipe
Chinese food lovers, rejoice! We're making Kung Pao Cauliflower. Bite-sized cauliflower florets cooked in a delicious sauce make this classic Chinese takeout dish a hit at home. This easy dish is ready in 30 minutes, making it perfect even on a weeknight.
Ingredients
- 7 tablespoons soy sauce, divided
- 3 tablespoons rice wine or sherry vinegar, divided
- 1 tablespoon cornstarch
- 1 tablespoon hoisin
- 1 tablespoon toasted sesame oil
- 2 teaspoons granulated sugar, or maple syrup
- 4 tablespoons neutral-flavored oil, divided
- 1 head cauliflower, core removed and cut into bite-sized pieces
- 4 dried red chilis, cut into small pieces
- 2 cloves garlic, minced
- 1 tablespoons fresh ginger, grated
- 6 stalks green onions, thinly sliced
- ½ cup roasted, lightly salted peanuts
- ½ cup fresh cilantro leaves
Instructions
- Prep the rice wine mixture: In a large mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch until fully incorporated.1 tablespoon cornstarch
- In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside.1 tablespoon hoisin, 1 tablespoon toasted sesame oil, 2 teaspoons granulated sugar
- Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Add in the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes. Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a minute. No need to wash the wok/skillet.1 head cauliflower
- Heat the remaining 2 tablespoons of oil in the now-empty wok (or skillet), add the red chiles and fry until lightly golden. This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan.4 dried red chilis
- Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade. Sautee, stirring constantly, for about 5 minutes or until lightly golden brown.
- Pour the reserved sauce over the cauliflower then add the garlic, ginger, and green onions. Give it a toss and cook for one more minute.2 cloves garlic, 1 tablespoons fresh ginger, 6 stalks green onions
- Transfer to a serving platter, garnish with peanuts and cilantro. Serve immediately.½ cup roasted, lightly salted peanuts, ½ cup fresh cilantro leaves
Serving: 1 serving = ¼ of the recipe, Calories: 378kcal, Carbohydrates: 24g, Protein: 13g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 1mg, Sodium: 1959mg, Potassium: 864mg, Fiber: 6g, Sugar: 9g, Vitamin A: 743IU, Vitamin C: 138mg, Calcium: 82mg, Iron: 3mg