Crispy Kung Pao Cauliflower
Crispy Kung Pao Cauliflower
Classic DishKung Pao Chicken
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
Instructions
Prepare Cauliflower
- 1In a bowl, toss cauliflower florets with 1/4 cup of cornstarch until evenly coated.
- 2Heat vegetable oil in a wok or deep skillet over medium-high heat to about 350°F (175°C).
- 3Fry cauliflower in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
Make Kung Pao Sauce
- 1In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and chili garlic sauce.
- 2In a separate small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry.
Assemble the Dish
- 1Pour out most of the frying oil from the wok, leaving about 1 tbsp. Heat over medium-high heat.
- 2Add minced garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
- 3Pour in the prepared Kung Pao sauce mixture. Bring to a simmer.
- 4Add the cornstarch slurry and stir until the sauce thickens.
- 5Return the fried cauliflower florets to the wok. Toss gently to coat evenly with the sauce.
- 6Stir in the roasted peanuts.
- 7Garnish with chopped scallions before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 8 g
- Fat
- 19 g
- Carbs
- 39 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 8 g |
| Fat | 19 g |
| Carbs | 39 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.
