KUNG PAO CAULIFLOWER #vegetarian #chinesefood

Cauliflower turns brilliant dark colored and delicate as it absorbs a rich, sweet sauce in this exemplary Chinese take-out top choice Kung Pao Cauliflower. Include as a lot of zest as you'd like (or none by any means).

In the weeks since I found (and began to look all starry eyed at) Whole Roasted Cauliflower, cauliflower has advanced into a wide range of new dishes around here. There's an explanation the modest cauliflower is by all accounts having a minute. Utilizing cauliflower instead of meat (like chicken, on account of this Kung Pao) bodes well. Cauliflower holds up well to any cooking technique and absorbs even the most delightful sauces – like the sweet, appetizing sauce in this formula.

There are several means in this formula that make it more tedious than our other weeknight top picks, yet don't stress – it is anything but an entangled dish. Here's the manner by which it works.

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Ingredients

• 12 oz Cauliflower Florets (see note)
• 1 Tbsp Rice Vinegar
• 1 Tbsp Low-Sodium Soy Sauce
• 1 Tbsp Cornstarch
• 1/2 tsp Salt
• 1/3 cup Peanut Oil
• 1/4 cup Unsalted Peanuts
• 2 Tbsp chopped Green Onions / Scallions

Kung Pao Sauce:

• 2 tsp chopped Fresh Ginger
• 2 cloves Garlic, chopped
• 1/3 cup Water
• 2 Tbsp Low-Sodium Soy Sauce
• 2 Tbsp Hoisin sauce
• 1 Tbsp Honey
• 2 tsp Toasted Sesame Oil
• 1/2 tsp Red Pepper Flakes

Instructions

1. Place cauliflower florets in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave for 1 minute. (This will get the florets started cooking, but they should still hold their shape.)
2. Whisk together rice vinegar, 1 Tbsp soy sauce, cornstarch, and salt. Pour over cauliflower florets and toss to coat. Set aside.
3. Make sauce by whisking together ginger, garlic, water, 2 Tbsp soy sauce, hoisin sauce, honey, toasted sesame oil, and red pepper flakes.
4. Heat peanut oil in a wok or skillet over medium heat. Add peanuts and fry in oil until they start to turn golden, Use a slotted spoon to transfer peanuts to a paper-towel lined plate. (Leave the wok with oil over heat.)
5. Use a spoon to toss cauliflower florets in cornstarch mixture once more to fully coat them.
6. Use a slotted spoon to transfer cauliflower to the hot oil. (Note: Test this with one small cauliflower floret. If the oil pops / spits, turn the heat down a bit and wait a minute to add the remaining cauliflower.)
7. Gently fry the cauliflower, stirring occasionally, until golden brown, about 5 minutes.
8. Drain off oil, leaving cauliflower in the wok.
9. Pour sauce over cauliflower. Simmer until sauce thickens, about 2 minutes.
10. Stir in peanuts and green onions.
11. Serve over rice.

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