5 from 3 votes
Kung Pao Cauliflower
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Kung Pao Cauliflower, vegan cauliflower stir-fry recipe with Chinese Kung Pao Sauce.
Course: Side Dish
Cuisine: Sichuan
Keyword: Cauliflower, Kung Pao
Servings: 3
Calories: 317 kcal
Author: Elaine
Ingredients
  • 1 large cauliflower head cut into small floret pieces
  • 2 tbsp. 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
  • 1/2 cup roasted peanuts
  • 3 ~5 dried chili peppers , cut into small pieces
  • 1 tbsp. Sichuan pepper
Stir fry sauce
  • 1/2 tbsp. dark soy sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. salt
  • 1 tbsp. cornstarch
  • 1 tbsp. vinegar
  • 2 tbsp. water
  • 1/2 tsp. sugar
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. 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.
  4. 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.
  5. Add toasted peanuts and green onion sections. Mix well and serve hot.
Nutrition Facts
Kung Pao Cauliflower
Amount Per Serving
Calories 317 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Sodium 1192mg 50%
Potassium 648mg 19%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 5g
Protein 10g 20%
Vitamin A 25.9%
Vitamin C 75.2%
Calcium 7.7%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.