Kung Pao Cauiflower
Try this fun vegetarian version of Authentic Kung Pao Chicken using Cauliflower instead of meat.
- 1 large head of cauliflower, broken up into bite sized florets
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 large carrot, diced
- 1 stalk celery, diced
- ¼ cup cooking oil, (I use grape-seed)
- 3 tbsp Chinese oyster sauce
- 1 tbsp sugar
- ½ tsp sesame oil
- 1 tsp Sichuan hot pepper paste, (optional)
- ½ cup roasted unsalted peanuts
Heat a large pot of water up to a boil. Set a colander in the sink with a few ice cubes in the bottom Add in the cauliflower florets to the pot of boiling water and blanch for 3 minutes. Then, transfer the cauliflower to the colander with ice to cool.
Once cauliflower is cool remove the ice and in a medium bowl, combine the cauliflower with the salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes. Meanwhile, dice the celery and carrot.
Heat cooking oil in wok or large skillet over med/ high heat till oil begins to ripple or shimmer. Add cauliflower and stir-fry 2-3 minutes.
Add carrots and celery and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Add oyster sauce, sugar, sesame oil, and hot pepper paste (if you want the dish to be spicy). Add a little water to thin sauce if desired.
Top with the peanuts and Serve over rice.