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Crispy Kung Pao Cauliflower

Asian cuisineChinese cuisine
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Crispy Kung Pao Cauliflower

Kung Pao Chicken

  1. Other Vegetarian Dishes

Prep: 20 min • Cook: 20 min. A delightful vegetarian take on the classic Kung Pao Chicken, this dish features crispy fried cauliflower florets tossed in a rich, savory, and spicy Kung Pao sauce. Toasted peanuts add a satisfying crunch, making it an excellent meatless main course or a flavorful side dish.

Preparation time
20 min
Cooking time
20 min
Total time
40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc cauliflower(cut into florets)
  • 1/2 cup cornstarch(divided)
  • 1 cup vegetable oil(for frying)
  • 1/2 cup peanuts(roasted)

Kung Pao Sauce

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp chili garlic sauce(or to taste)
  • 1 tsp cornstarch(mixed with 2 tbsp water)

Aromatics & Garnish

  • 3 tbsp garlic(minced)
  • 1 tbsp ginger(minced)
  • 3 pcs dried red chilies(deseeded and cut in half (optional))
  • 2 pcs scallions(chopped, for garnish)

Instructions

Prepare Cauliflower

  1. In a bowl, toss cauliflower florets with 1/4 cup of cornstarch until evenly coated.
  2. Heat vegetable oil in a wok or deep skillet over medium-high heat to about 350°F (175°C).
  3. Fry cauliflower in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.

Make Kung Pao Sauce

  1. In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and chili garlic sauce.
  2. In a separate small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry.

Assemble the Dish

  1. Pour out most of the frying oil from the wok, leaving about 1 tbsp. Heat over medium-high heat.
  2. Add minced garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
  3. Pour in the prepared Kung Pao sauce mixture. Bring to a simmer.
  4. Add the cornstarch slurry and stir until the sauce thickens.
  5. Return the fried cauliflower florets to the wok. Toss gently to coat evenly with the sauce.
  6. Stir in the roasted peanuts.
  7. Garnish with chopped scallions before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal140.2 kcal1,402 kcal
Protein8.2 g3.3 g32.8 g
Fat18.5 g7.4 g74 g
Carbs38.7 g15.5 g154.8 g

Tips

  • Ensure cauliflower florets are dry before coating in cornstarch for maximum crispiness.
  • Fry cauliflower in batches to avoid overcrowding the pan, ensuring even crisping.
  • Serve immediately with steamed rice for the best texture and flavor experience.

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