Kung Pao Cauliflower recipe

All Recipes Side Dish Vegetables Cauliflower

Ingredients

4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek chili paste
2 teaspoons dry sherry
2 teaspoons cornstarch
1 tablespoon olive oil
6 cups cauliflower florets
¼ cup unsalted roasted peanuts
1 clove garlic, minced
2 green onion tops, chopped

Nutrition Info

158.1 calories
carbohydrate: 18 g
cholesterol: 0.2 mg
fat: 9.1 g
fiber: 4.8 g
protein: 6.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 688.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.

  2. Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.

  3. Transfer to a serving dish and garnish with green onion tops.

Recipe Yield

4 servings

Recipe Note

Move over, take-out, there's a new kid in town!

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