Kung Pao Style Cauliflower
Ingredients
- 2 small heads cauliflower (makes around 3 1/2 cups of florets)
- 1 tablespoon soy sauce and 1 teaspoon cornstarch, mixed
- 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 and 2 tablespoons water
Preparation
Mix all the sauce ingredients together except the cornstarch and water mixture.
Marinate the cauliflower in the soy sauce and cornstarch mix for 10-15 minutes.
Add 1 tablespoon oil in a pan and cook the marinated cauliflower for 15 minutes until tender, covering to steam, then set aside.
Add 2 tablespoons of oil in a pan and, once hot, sauté the garlic, onion leeks, bell peppers, Szechuan peppers, and dried chili if using.
Add in the sauce mixture and, once it boils, add the cornstarch and water mixture, lower heat, mix well, add the cauliflower, and cook until the sauce thickens and is absorbed.
