Kung Pao Cauliflower
Servings: 4
Ingredients
Vegetables
- 900 gram Cauliflower – Cut into bite size
- 6 Baby red peppers – Slice in circles
- 6 Garlic cloves – minced
- 1 Medium Onion – sliced
- 1 Dried Red chili – ground
Marinade Sauce
- 1 tsp Soy sauce
- 3 Tbsp Hoisin sauce
- 1 Tbsp Oyster sauce
- 1 tsp Brown sugar
- 1 tsp Rice flour
- 1 tsp Rice wine / rice vinegar
- 1 tsp Sesame seed oil
Other ingredients
- ½ cup Water
- 2 Tbsp Olive oil – Cooking
- 150 g Peanuts – Roasted
Instructions
- Prepare the ingredients: Cut the cauliflower florets into bite sizes and rinse them in running water. Slice the onions and baby peppers, mince the garlic cloves, and crush the dried red chili. Keep the peanuts to roast before serving.
- Prepare the marinade sauce: Prepare a small bowl and add soy sauce, hoisin sauce, oyster sauce, brown sugar, rice flour, wine or vinegar, and sesame seed oil. Stir to mix everything. Then, prepare a wok, adjust the temperature to medium-high heat, add olive oil, and lightly sauté the onion, garlic, baby pepper, and dried red chili. Then, add the cauliflower and toss to mix.
- Add the marinade sauce: Add the marinade sauce to the wok and stir-fry the marinated vegetables for twenty minutes. While the vegetables are cooking, roast the peanuts in a separate pan on the lowest heat for five minutes, occasionally moving them around. When the vegetables are done cooking, add the roasted peanuts and stir to mix. Serve the Kung Pao cauliflower while it’s still hot.