Kio’s Recipes

Kung Pao Cauliflower

Name: Kung Pao Cauliflower
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Budget Friendly
Ingredients: 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

4 servings

servings

5 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Nutrition

Serving Size

Calories

118

Total Fat

7.7 g

Saturated Fat

0.9 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

399.2 mg

Total Carbohydrate

9.5 g

Dietary Fiber

2.2 g

Total Sugars

4.3 g

Protein

4.4 g