Kung Pao Cauliflower with Rice
Ingredients
- 2 small heads cauliflower (makes around 3 1/2 cups of florets)
- 1 tablespoon soy sauce mixed with 1 teaspoon cornstarch
- 3 tablespoons oil
- 4 cloves garlic, minced
- 1/4 cup sliced onion leeks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup peanuts, optional
- Dried chili, optional
- 1/4 teaspoon Szechuan peppercorns, optional
Sauce
- 1 tablespoon Chinese black vinegar
- 3 tablespoons soy sauce
- 2 1/2 tablespoons coconut sugar
- 3 teaspoons cornstarch mixed with 2 tablespoons water
Preparation
Mix all the sauce ingredients together except the cornstarch and water.
In a bowl, marinate the cauliflower in soy sauce and cornstarch mix for 10-15 minutes.
Add 1 tablespoon oil in a pan. Place the marinated cauliflower and cook for 15 minutes until tender. Cover while cooking for the cauliflower to cook in the steam. Set aside cooked cauliflower.
Add 2 tablespoons of oil in a pan. Once hot, sauté the garlic, onion leeks, bell peppers, Szechuan peppers, and dried chili if using.
Add in the sauce mixture. Once it boils, add in the cornstarch and water mixture. Lower heat and then mix well. Add in the cauliflower. Cook until the cauliflower absorbs the sauce and is thick.
