recipe: Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower
  • Prep Time: 30 m
  • Calories: 158 kcal
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Ingredients

Directions

  1. Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
  2. 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.
  3. Transfer to a serving dish and garnish with green onion tops.
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