Kung Pao Cauliflower Recipe


  • 1 large cauliflower head cut into small floret pieces
  • 2 tablespoons of cooking oil
  • 1 green pepper sliced
  • 1 red pepper slices
  • 1 leek onion, cut into 2cm sections
  • 3 cloves garlic, minced
  • 1 inch ginger sliced
  • 1/2 cup roasted peanuts
  • 3~5 dried chili peppers, cut into small pieces
  • 1 tablespoon Sichuan pepper

Stir fry sauce

  • 1/2 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon vinegar
  • 2 tablespoons water
  • 1/2 teaspoon sugar

Kung Pao Cauliflower Recipe


  1. Cut cauliflower into smaller floret pieces.
  2. In a small bowl, mix all the ingredient for stir fry sauce and set aside.
  3. Heat up cooking oil in wok over slow fire, and then fry garlic, ginger, leek onion, Sichuan pepper and dried chili pepper until aroma. Place cauliflower in and fry for 1-2 minutes until the florets become soft.
  4. Stir the sauce well again and pour in wok. Add red peppers and give everything a big stir fry to let the cauliflower well coated with sauce.
  5. Add toasted peanuts and green onion sections. Mix well and serve hot.


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