Kung Pao Cauliflower
User Reviews
5
Kung Pao Cauliflower
Description
This Kung Pao Cauliflower recipe begins with cutting cauliflower into small florets that are dry-fried in a minimal amount of oil until soft, with constant stirring to ensure even cooking. Separately, aromatic ingredients including minced garlic, sliced ginger, Sichuan peppercorns, and dried chili peppers are fried gently to release their fragrance without burning.
Once aromatic, the cauliflower is returned to the pan and stir-fried briefly to combine flavors. The addition of large scallions alongside toasted peanuts introduces freshness and crunch. The dish is finished by tossing everything in a stir fry sauce composed primarily of dark soy sauce, light soy sauce, vinegar, sugar, salt, cornstarch, and water, which thickens upon cooking, coating the florets evenly.
This preparation produces a contrast of textures: tender cauliflower with the bite of chili peppers and the tingling numbness of Sichuan pepper, complemented by crunchy peanuts. The sauce balances savory and tangy notes, making the dish flavorful without overwhelming spice. It serves well as a vegetarian entrée or an addition to a multi-dish meal.
Ingredients
- 1/2 head cauliflower cut into small floret pieces
- 2 tbsp. cooking oil
- 1 onion cut into 2cm sections, Chinese large
- 3 cloves garlic , minced
- 1 inch ginger sliced
- 1/2 cup peanuts roasted
- 3 dried chili pepper cut into small pieces, about 5
- 1 tbsp. Sichuan pepper
Stir fry sauce
- 1/2 tbsp. dark soy sauce
- 1 tbsp. soy sauce light
- 1 tbsp. vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 tsp. cornstarch
- 2 tbsp. water
Instructions
- Cut cauliflower into smaller floret pieces.
- In a small bowl, mix all the ingredient for stir fry sauce and set aside.
- Dry-frying the cauliflower: add a very small amount of oil to a wok and then fry the cauliflower for around 2 minutes until it becomes soft. You need to keep stirring to make sure that the cauliflower is evenly cooked.
- Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn, and dried chili pepper until aromatic. With slow fire.
- Then place the cauliflower in. Fry for another half minute.
- Add large scallions and toasted peanuts. Give everything a big stir fry and then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 1192mg | 50% |
| Potassium | 648mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 62mg | 69% |
| Calcium | 77mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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