Spicy Szechuan Style Kung Pao Cauliflower (四川辣宫保花椰菜)
四川辣宫保花椰菜 (Spicy Szechuan Style Kung Pao Cauliflower) is a delicious and spicy Sichuan dish that is perfect for those who love bold flavors. This vegetarian twist on the classic Kung Pao Chicken is packed with heat and umami, making it a satisfying and flavorful dish.
Ingredients
- 1 head of cauliflower, cut into florets
- 1/2 cup roasted peanuts
- 3-4 dried red chilies
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, minced
- 3-4 green onions, chopped
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Blanch the cauliflower florets in boiling water for 2-3 minutes, then drain and set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
- Add the blanched cauliflower florets to the wok and stir-fry for 3-4 minutes until they start to brown.
- Add the roasted peanuts and green onions to the wok, and continue to stir-fry for another 2-3 minutes.
- Season with salt to taste and stir well to combine all the ingredients.
- Transfer the Kung Pao Cauliflower to a serving dish and garnish with additional chopped green onions and peanuts if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 12g
Supplies
Wok or large skillet Cutting board Knife Boiling pot
Tools
Stove Strainer Wooden spatula
Serving suggestions
Serve the Spicy Szechuan Style Kung Pao Cauliflower with steamed white rice for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, you can add more dried red chilies or a drizzle of chili oil before serving.
Cost
$10