This Kung Pao Cauliflower Recipe is a healthier alternative to the popular take out food, Kung Pao Chicken. Ready in about 30 minutes and perfect appetizer or a side dish for all Asian food lovers.
Ingredients
7 tablespoonssoy sauce, divided
3tablespoonsrice wine or sherry vinegar, divided
1tablespooncornstarch
1 tablespoonhoisin
1tablespoontoasted sesame oil
2 teaspoonscoconut sugar or granulated sugar, (or 2 teaspoons maple syrup)
4tablespoonsneutral-flavored oil, divided
1headcauliflower, core removed and cut into bite-sized pieces
4dried red chilis, cut into small pieces
2 clovesgarlic, minced
1 tablespoonsfresh ginger, grated
6stalksgreen onions, thinly sliced
½ cuproasted, lightly salted peanuts
½ cupfresh 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.
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.