Kung Pao Cauliflower
Kung Pao Cauliflower is a vibrant, spicy dish packed with flavor and crunch!
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 21 oz Cauliflower cut into bite-sized florets
- 5 oz Green beans fresh or frozen
- 1 cup Chickpeas canned, drained and rinsed
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 Tbsp Vegetable oil
- 4 Tbsp Soy sauce
- 2 Tbsp Cane sugar or vegan honey
- 1 cup Vegetable broth
- 1 Tbsp Rice vinegar
- 2 Tbsp Corn starch
- 1 tsp Ginger powder
- 1 cup Dry roasted peanuts
- 1 tsp Hot chili powder or flakes
- Salt and Pepper to taste
Instructions
- Start by washing and chopping your cauliflower into bite-sized florets. Trim the ends of the green beans and cut them into 1-inch pieces. Drain and rinse the chickpeas. Chop the onion and mince the garlic.
- In a small bowl, mix together the soy sauce, cane sugar (or vegan honey), vegetable broth, rice vinegar, corn starch, ginger powder, and hot chili powder or flakes. Whisk until smooth and well combined. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onions and minced garlic. Sauté for about 2-3 minutes, or until the onions become translucent and fragrant.
- Add the cauliflower florets and green beans to the skillet. Stir-fry for about 5-7 minutes, or until they start to soften and become slightly charred.
- Stir in the chickpeas and cook for an additional 3-4 minutes, allowing all the ingredients to mingle and heat through.
- Pour the prepared sauce over the sautéed vegetables. Stir well to coat everything evenly. Cook for another 3-5 minutes, allowing the sauce to thicken and bubble.
- Once the sauce has thickened, remove the skillet from heat and fold in the dry roasted peanuts. Give everything a gentle toss to combine.
- Serve your Kung Pao Cauliflower hot, over a bed of rice or noodles, or enjoy it on its own. Sprinkle with additional peanuts or chili flakes if desired.
Notes
- Use low-sodium soy sauce to reduce the salt content.
- Replace cane sugar with maple syrup or agave nectar for a natural sweetener.
- Substitute zucchini or bell peppers for the green beans for different veggie options.