Ingredients

The following ingredients have 4 Servings
  • 1 small cauliflower head, leaves picked and cut into bite size pieces.
  • 1 tablespoon organic canola oil
  • 1 red or green Thai chili, finely chopped (optional – if you like it spicy!))
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1/4 cup unsalted roasted peanuts
  • 2 stalks scallions, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoons low sodium chicken stock or vegetable broth
  • 1 tablespoon mirin
  • 1 teaspoon dry sherry
  • 1 teaspoon hot chili sauce such as sambal oelek
  • 1 teaspoon corn starch

Instruction

  • Mix all the ingredients for the sauce in a bowl and set aside.
  • In a large pan or cast iron skillet over high heat, add oil and cauliflower florets. Cook for about 8 minutes, tossing occasionally, until half of the cauliflower is golden brown.
  • Stir the sauce and add it to the cauliflower. Toss and cook for 2 minutes.
  • Add Thai chili, soy sauce, garlic, peanuts and toss well. Cook for 2 minutes.
  • Turn the heat off and transfer kung pao dish to a plate.
  • Top with chopped scallions and serve with white or brown rice.