Kung Pao Cauliflower
Description
This quick recipe for kung pao cauliflower is a healthier twist on take-out, stir-fried with a tasty sauce of soy sauce and chili paste, then tossed with peanuts.
Ingredients
•
4 tablespoons reduced-sodium soy sauce
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2 tablespoons chicken broth
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2 tablespoons rice vinegar
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2 tablespoons sambal oelek chili paste
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2 teaspoons dry sherry
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2 teaspoons cornstarch
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1 tablespoon olive oil
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6 cups cauliflower florets
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1/4 cup unsalted roasted peanuts
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1 clove garlic, minced
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2 green onion tops, chopped
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.