Kung Pao Style Cauliflower
Ingredients
- 2 small heads cauliflower
- 1 tablespoon soy sauce
- 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
- 2.5 tablespoons coconut sugar
- 3 teaspoons cornstarch
- 2 tablespoons water
Preparation
Mix all the sauce ingredients together except the cornstarch and water.
Marinate the cauliflower in the soy sauce and cornstarch mixture for 10 to 15 minutes.
Add 1 tablespoon oil to a pan, place the marinated cauliflower in it, and cook for 15 minutes until tender, covering to steam. Set aside the cooked cauliflower.
Add 2 tablespoons of oil to a pan. Once hot, sauté the garlic, onion leeks, bell peppers, Szechuan peppers, and dried chili if using.
Add the sauce mixture to the pan. Once it boils, add the cornstarch and water mixture, lower the heat, mix well, add the cauliflower, and cook until the sauce is absorbed and thick.
