Kung Pao Cauliflower Recipe
User Reviews
4.8
40 reviews
Excellent
Kung Pao Cauliflower Recipe
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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.
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Ingredients
- 7 tablespoons soy sauce divided
- 3 tablespoons rice wine vinegar divided, or sherry vinegar
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoons coconut sugar or 2 teaspoons maple syrup, or granulated sugar
- 4 tablespoons neutral-flavored oil divided
- 1 head cauliflower core removed and cut into bite-sized pieces
- 4 red chili peppers cut into small pieces, dried
- 2 cloves garlic minced
- 1 tablespoons ginger grated, fresh
- 6 talks green onions thinly sliced
- ½ cup peanuts roasted, lightly salted
- ½ cup cilantro fresh 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.
- 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.
- 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.
- 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.
- Transfer to a serving platter, garnish with peanuts and cilantro. Serve immediately.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
378kcal
(19%)
Carbohydrates
24g
(8%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Cholesterol
1mg
(0%)
Sodium
1959mg
(82%)
Potassium
864mg
(18%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
743IU
(15%)
Vitamin C
138mg
(153%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 378kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 1959mg | 82% |
| Potassium | 864mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 743IU | 15% |
| Vitamin C | 138mg | 153% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
40 reviews
Excellent
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