Kung Pao Cauliflower

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

1 small cauliflower head, leaves picked and cut into bite size pieces.

1 tablespoon organic canola oil

1 red or green Thai chili, finely chopped (optional – if you like it spicy!)

1 tablespoon soy sauce

2 cloves garlic, minced

1/4 cup unsalted roasted peanuts

2 green onions, finely chopped

2 tablespoons soy sauce

1 tablespoon low sodium chicken stock or vegetable broth

1 tablespoon mirin

1 teaspoon dry sherry

1 teaspoon hot chili sauce such as sambal oelek

1 teaspoon cornstarch

手順

Mix all the ingredients for the sauce in a bowl and set aside.

In a large pan or cast iron skillet over high heat, add oil and cauliflower florets. Cook for about 8 minutes, tossing occasionally, until half of the cauliflower is golden brown.

Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes.

Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes.

Turn the heat off and transfer kung pao dish to a plate.

Top with green onions and serve with white or brown rice.

栄養

• カロリー: 118
• 脂肪総量: 7.7 g
• 飽和脂肪: 0.9 g
• トランス脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 399.2 mg
• 炭水化物総量: 9.5 g
• 食物繊維: 2.2 g
• 糖質総量: 4.3 g
• タンパク質: 4.4 g