Vegan Kung Pao Style Cauliflower Stir Fry
Ingredients
Cauliflower and marinade
- 2 small heads cauliflower (makes around 3 1/2 cups of florets)
- 1 tbsp soy sauce + 1 tsp cornstarch, mixed
Stir-fry base
- 3 tbsp 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 tsp Szechuan peppercorns, optional
Sauce
- 1 tbsp Chinese black vinegar
- 3 tbsp soy sauce
- 2 1/2 tbsp coconut sugar
- 3 tsp cornstarch + 2 tbsp water
Preparation
Mix all the sauce ingredients together except the cornstarch and water
Marinate the cauliflower in soy sauce and cornstarch mix for 10-15 minutes
Add 1 tbsp oil to a pan, add the marinated cauliflower, cover, and cook for 15 minutes until tender. Set aside.
Add 2 tbsp oil to a pan and heat until hot, then sauté the garlic, onion leeks, bell peppers, Szechuan peppercorns, and dried chili if using
Add the sauce mixture and bring to a boil. Stir in the cornstarch and water mixture, reduce heat, and mix well. Add the cooked cauliflower and cook until the sauce thickens
