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Vegetarian kung pao cauliflower
Vegetarian kung pao cauliflower
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try our mouthwatering twist on a Chinese classic using cauliflower instead of chicken for a delicious vegetarian option.
Ingredients:
  • 1 large cauliflower, cut into large florets
  • 4 long red chillies
  • 5.00 gm cornflour
  • 84.15 gm vegetable liquid stock
  • 21.60 gm hoisin sauce
  • 20.00 ml shao hsing (Chinese rice wine)
  • 36.40 gm peanut oil
  • 3cm piece fresh ginger, finely grated
  • 1/2 tsp Szechuan peppercorns, crushed
  • 4 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • 40.00 ml unsalted roasted peanuts, chopped
Instructions:
  • In a large microwave-safe bowl, combine cauliflower florets with 1 tablespoon of water. Loosely cover with plastic wrap and microwave on HIGH for 4 minutes until cauliflower is just tender. Drain thoroughly.
  • Finely chop 2 chillies. In a large bowl, mix corn flour with stock, sauces, Shaoxing wine, and chopped chilli. Add cauliflower and mix well to coat.
  • Place a wok over medium-low heat, add oil and swirl to coat. Add the rest of the chillies and cook for 3 to 4 minutes until fragrant and starting to char. Carefully transfer the chillies to a paper towel to drain using tongs.
  • Turn up the heat to medium-high. Use tongs to add cauliflower to the wok, while setting aside the sauce mixture. Toss in the capsicum and stir-fry for 2 to 3 minutes until it starts to char. Next, add the garlic, ginger, peppercorns, and the white part of onion, and stir-fry for 1 minute until fragrant. Pour in the sauce mixture and stir-fry for 2 minutes until it bubbles and slightly thickens. Serve the dish with chili peppers and rice, garnished with peanuts and the remaining onion.

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