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My review
Kung Pao Cauliflower
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Soup Loving Nicole
"Move over, take-out, there's a new kid in town!"
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Ingredients
30 m servings 158Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
- Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
- Transfer to a serving dish and garnish with green onion tops.
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Footnotes
- Cook's Note:
- You can get 6 cups cauliflower florets from one 3-pound head.
Nutrition Facts
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Reviews
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12/25/2018
A great recipe. I made it for today’s vege crowd. The aroma is intoxicating.
11/12/2018
I added some broccoli and swapped corn starch for xanthum gum. Turned out pretty well.
11/8/2018
I mix it up a bit with the sauce, I didn’t have dry Sherri, used some Bangkok peanut sauce. I also added celery and used unsalted cashews instead of peanuts.