Recipe- Delicious Kung Pao Cauliflower

Chinese food lovers rejoice because we are making Kung Pao Cauliflower. Bite-sized cauliflower florets cooked in a delicious sauce will make this classic Chinese take-out dish a hit in your house. This easy vegan dish is ready in 30 minutes so it is perfect even if the craving hits on a Tuesday night.

Ingredients

7 tablespoons soy sauce, divided
3 tablespoons rice wine or sherry vinegar, divided
1 tablespoon cornstarch
1 tablespoon hoisin
1 tablespoon toasted sesame oil
2 teaspoons coconut sugar or granulated sugar, (or 2 teaspoons maple syrup)
4 tablespoons neutral-flavored oil, divided
1 head cauliflower, core removed and cut into bite-sized pieces
4 dried red chilis, cut into small pieces
2 cloves garlic, minced
1 tablespoons fresh ginger, grated
6 stalks green onions, thinly sliced
½ cup roasted, lightly salted peanuts
½ cup fresh cilantro leaves

Method

- Prep the rice wine mixture: In a large mixing bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice wine, and cornstarch until fully incorporated.

- In a small bowl, whisk the remaining 4 tablespoons of soy sauce, 1 tablespoon of rice wine, hoisin sauce, sesame oil, and sugar. Set it aside.

- Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat.

- Add in the cauliflower florets and cook, stirring frequently, until cauliflower is softened, about 10 minutes.

-Transfer it to the bowl with the rice wine mixture and mix until the cauliflower florets are fully coated with the sauce. Set it aside for a minute. No need to wash the wok/skillet.

- Heat the remaining 2 tablespoons of oil in the now-empty wok (or skillet), add the red chiles and fry until lightly golden.

- This happens pretty quickly so keep a close eye on it. Transfer the chiles to a small bowl and set them aside. You will be left with some oil in the pan.

- Using a slotted spoon, transfer the cauliflower florets back to the wok making sure to drain the excess marinade.

- Sautee, stirring constantly, for about 5 minutes or until lightly golden brown.

- Pour the reserved sauce over the cauliflower then add the garlic, ginger, and green onions. Give it a toss and cook for one more minute.

- Transfer to a serving platter, garnish with peanuts and cilantro. Serve immediately.