Kung Pao Cauliflower

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

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

步驟

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.

營養

• 卡路里: 118
• 總脂肪: 7.7 g
• 飽和脂肪: 0.9 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 399.2 mg
• 總碳水化合物: 9.5 g
• 膳食纖維: 2.2 g
• 總糖: 4.3 g
• 蛋白質: 4.4 g