Cauliflower stir-fried with a real deal 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 sauce is a famous Chinese stir-fry sauce originated from Sichuan Cuisine, starting from the famous Kung Pao chicken. This hot and sour sauce can be used with lots of ingredients including mushrooms, shrimps, tofu, lotus root. And I have found another great option if you love to make kung pao dishes.
The best part of this dish for me is the crunchy stems, so I recommend using high cauliflower and cut into smaller florets for a better flavoring.
- 1 large cauliflower head cut into small floret pieces
- 2 tablespoons of cooking oil
- 1 green pepper sliced
- 1 red pepper slices
- 1 leek onion, cut into 2cm sections
- 3 cloves garlic, minced
- 1 inch ginger sliced
- ½ cup roasted peanuts
- 3~5 dried chili peppers, cut into small pieces
- 1 tablespoon Sichuan pepper
- ½ tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon vinegar
- 2 tablespoons water
- ½ teaspoon sugar
- Cut cauliflower into smaller floret pieces.
- In a small bowl, mix all the ingredient for stir fry sauce and set aside.
- Heat up cooking oil in wok over slow fire, and then fry garlic, ginger, leek onion, Sichuan pepper and dried chili pepper until aroma. Place cauliflower in and fry for 1-2 minutes until the florets become soft.
- Stir the sauce well again and pour in wok. Add red peppers and give everything a big stir fry to let the cauliflower well coated with sauce.
- Add toasted peanuts and green onion sections. Mix well and serve hot.