Kung Pao Cauliflower

Cauliflower turns golden brown and tender as it soaks up a rich, sweet sauce in this classic Chinese take-out favorite. Add as much spice as you’d like (or none at all).

12 oz Cauliflower Florets (see note)
1 Tbsp Rice Vinegar
1 Tbsp Low-Sodium Soy Sauce
1 Tbsp Cornstarch
½ tsp Salt
⅓ cup Peanut Oil
¼ cup Unsalted Peanuts
2 Tbsp chopped Green Onions / Scallions
Kung Pao Sauce:
2 tsp chopped Fresh Ginger
2 cloves Garlic, chopped
⅓ cup Water
2 Tbsp Low-Sodium Soy Sauce
2 Tbsp Hoisin sauce
1 Tbsp Honey
2 tsp Toasted Sesame Oil
½ tsp Red Pepper Flakes

Place cauliflower florets in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave for 1 minute. (This will get the florets started cooking, but they should still hold their shape.)

next instructions : www.inquiringchef.com

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