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Kung Pao Cauliflower

marti

marti

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*
Fat 22g34%
Saturated Fat 2g13%
Sodium 1192mg52%
Potassium 648mg19%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 5g6%
Protein 10g20%
Vitamin A 1295IU26%
Vitamin C 62mg75%
Calcium 77mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 
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