Kung Pao Cauliflower Recipe
protein choice, cauliflower, mild peppers, carrot, sweet chili paste
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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish
Method
Preparation
- 1
Prepare the Cauliflower
Remove the stem and leaves from the cauliflower and cut it into small, bite-sized florets.
- 2
Slice the Vegetables
Peel the carrot and cut it into thin matchsticks. Chop the mild peppers into small pieces.
Cooking
- 3
Stir-Fry the Vegetables
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the cauliflower florets, carrot matchsticks, and chopped mild peppers. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 4
Prepare the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and water until smooth.
- 5
Combine and Cook
Pour the sauce over the stir-fried vegetables and add the sweet chili paste. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken and coat the vegetables.
Serving
- 6
Garnish and Serve
Remove the skillet from heat. Sprinkle with chopped green onions and toasted sesame seeds before serving. Serve hot over rice or quinoa if desired.