Kung Pao Cauliflower

Cauliflower stir-fried with Chinese Kung Pao sauce.

Recently I am quite addicted to spicy sweet and sour taste or more accurately Kung pao sauce. Previously I am a big fan of cauliflower, but my husband hated it. After testing with different cooking methods, now he is a big fan too.

Kung Pao Cauliflower

Kung Pao sauce is a famous Chinese stir-fry sauce originated from Sichuan Cuisine.  The famous Kung Pao Chicken is made with this sauce. In fact, this Kung Pao sauce can be used with lots of ingredients including mushrooms, shrimps, tofu, lotus root, pork etc. With similar process and ingredients, different dishes can be created.

The cauliflower used in this recipe needed to be marinated firstly around 30 minutes so the florets can absorb the sauce. Before stir-frying, transfer the cauliflower out and then mix the left marinating sauce with thickening sauce together. Adding the thickening sauce at the end of the stir-fry process can give a juicy taste of the cauliflower bites.

Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower

 

Other Kung Pao Recipes

Kung Pao Shrimp

Kung Pao Tofu-Vegan Friendly 

Kung Pao Chicken 

Kung Pao Cauliflower

Kung Pao Cauliflower
Prep Time: 30 minutes
Cook Time: 10 minutes

Serve: 2

Kung Pao Cauliflower, vegan cauliflower stir-fry recipe with Chinese Kung Pao Sauce.

Ingredients

  • 1 large cauliflower head cut into small floret pieces
  • 1 tablespoons cooking oil, sunflower oil
  • 1 green pepper sliced
  • 1 red pepper slices
  • 3 gloves garlic, minced
  • 1 inch root ginger sliced
  • 1 scallion sliced
  • 1 tablespoon roasted peanuts
  • 3~5 dried chili peppers
  • Marinating sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons black vinegar
  • Thickening sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil

Instructions

  1. Cut cauliflower into floret pieces.
  2. In a large bowl, mix cauliflower with marinating sauce for around 30 minutes. Turn over occasionally during the process. Transfer the cauliflower floret out and drain.
  3. In a small bowl, mix all the ingredients for thickening sauce and the left marinating sauce.
  4. Prepare peppers, garlic, chili pepper, ginger and scallions. Heat up cooking oil in wok, and marinated cauliflower to stir-fry when the color of the surface changes and you can smell the aroma. Transfer the cauliflower florets out.
  5. Add ginger, garlic and scallion to stir-fry until aroma. Place pepper pieces in to cook until soft. Return cauliflower florets in. Mix well.
  6. Add the thickening sauce and then roasted peanuts. Toss quickly until all the ingredients are coated with kung pao sauce. Transfer to serving plate.

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