Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Move over, take-out, there's a new kid in town!

Gallery

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.

    Advertisement
  • 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.

Cook's Note:

You can get 6 cups cauliflower florets from one 3-pound head.

Nutrition Facts

158 calories; protein 6.2g; carbohydrates 18g; fat 9.1g; cholesterol 0.2mg; sodium 688.2mg. Full Nutrition
Advertisement