Description
Inspired by a recent trip I made to Sequim, Washington where I tried a new restaurant called Dynasty Chinese - I give you my version of Vegan Kung Pao Cauliflower.
Ingredients
Units
Scale
- 1 med head cauliflower
- 4 green onions, separated
- 1 carrot, sliced
- 3 ribs celery, sliced
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3-4 Arbol or Thai dried chiles
- 3 oz water chestnuts
- 1/3 cup unsalted peanuts or cashews
Kung Pao Sauce
- 2 Tbs low-sodium soy sauce
- 2 Tbs hoisin sauce
- 2 Tbs mirin (or cooking sherry)
- 1 Tbs rice vinegar
- 1 Tbs maple syrup
- 1 Tbs cornstarch
Instructions
- Whisk all the sauce ingredients together and set aside
- Prep all veggies and set aside
- Clean cauliflower and break it apart into single florets
- Spritz the florets with a little water, season with salt & pepper, and roast in a 425° F oven for 15 minutes
- Note: Can also use an air fryer/toaster oven if you have one
- Set cauliflower aside and keep warm
- Heat a large saute pan or wok to med-high heat
- Stir fry the white onion pieces and the carrot for 1 min
- Note: To keep it fat-free, use water or veg broth to stir fry instead of oil
- Add the celery and chiles and stir fry for 30 seconds
- Add the bell pepper, garlic, and ginger and stir fry another 30 seconds
- Add the water chestnuts, peanuts, and green onions, and stir fry another 30 seconds
- Add the cauliflower and sauce and reduce the heat
- Fold everything together until the sauce thickens and everything is coated
- Serve with your favorite rice
Keywords: vegan Kung Pao cauliflower