Name: Kung Pao Cauliflower
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Reduced-sodium soy sauce - 4 tablespoons; Chicken broth - 2 tablespoons; Rice vinegar - 2 tablespoons; Sambal oelek chili paste - 2 tablespoons; Dry sherry - 2 teaspoons; Cornstarch - 2 teaspoons; Olive oil - 1 tablespoon; Cauliflower florets - 6 cups; Unsalted roasted peanuts - ¼ cup; Garlic, minced - 1 clove; Green onion tops, chopped - 2

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Kung Pao Cauliflower

1. Reduced-sodium soy sauce - 4 tablespoons

2. Chicken broth - 2 tablespoons

3. Rice vinegar - 2 tablespoons

4. Sambal oelek chili paste - 2 tablespoons

5. Dry sherry - 2 teaspoons

6. Cornstarch - 2 teaspoons

7. Olive oil - 1 tablespoon

8. Cauliflower florets - 6 cups

9. Unsalted roasted peanuts - ¼ cup

10. Garlic, minced - 1 clove

11. Green onion tops, chopped - 2

How to cook deliciously - Kung Pao Cauliflower

1. Stage

Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.

2. Stage

Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.

3. Stage

Transfer to a serving dish and garnish with green onion tops.