Cauliflower turns golden brown and gentle because it soaks up a wealthy, sweet sauce in this classic chinese language take-out preferred- Kung Pao Cauliflower. add as an awful lot spice as you’d like (or none at all). inside the weeks due to the fact that i found (and fell in love with) complete Roasted Cauliflower, cauliflower has made its manner into all sorts of new dishes around right here. There’s a purpose the standard cauliflower seems to be having a moment. the use of cauliflower in location of meat (like bird, within the case of this Kung Pao) makes best experience. Cauliflower holds up well to any cooking technique and soaks up even the maximum flavorful sauces – just like the candy, savory sauce in this recipe.
INGREDIENTS
- 12 oz Cauliflower Florets (see note)
- 1 Tbsp Rice Vinegar
- 1 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Cornstarch
- ½ tsp Salt
- ⅓ cup Peanut Oil
- ¼ cup Unsalted Peanuts
- 2 Tbsp chopped Green Onions / Scallions
Kung Pao Sauce:
- 2 tsp chopped Fresh Ginger
- 2 cloves Garlic, chopped
- ⅓ cup Water
- 2 Tbsp Low-Sodium Soy Sauce
- 2 Tbsp Hoisin sauce
- 1 Tbsp Honey
- 2 tsp Toasted Sesame Oil
- ½ tsp Red Pepper Flakes
INSTRUCTIONS
- region cauliflower florets in a microwave-secure bowl. cover the bowl with a humid paper towel and microwave for 1 minute. (this can get the florets started out cooking, however they ought to nevertheless hold their shape.)
- Whisk together rice vinegar, 1 Tbsp soy sauce, cornstarch, and salt. Pour over cauliflower florets and toss to coat. Set aside.
- Make sauce through whisking collectively ginger, garlic, water, 2 Tbsp soy sauce, hoisin sauce, honey, toasted sesame oil, and pink pepper flakes.
- warmness peanut oil in a wok or skillet over medium warmth. add peanuts and fry in oil until they begin to show golden, Use a slotted spoon to transfer peanuts to a paper-towel covered plate. (depart the wok with oil over heat.)
- Use a spoon to toss cauliflower florets in cornstarch aggregate yet again to absolutely coat them.
- Use a slotted spoon to transfer cauliflower to the new oil. (word: take a look at this with one small cauliflower floret. If the oil pops / spits, turn the warmth down a bit and wait a minute to feature the remaining cauliflower.)
- gently fry the cauliflower, stirring once in a while, till golden brown, approximately 5 mins.
- Drain off oil, leaving cauliflower in the wok.
- Pour sauce over cauliflower. Simmer until sauce thickens, about 2 minutes.
- Stir in peanuts and green onions.
- Serve over rice.
