Kung Pao Cauliflower

Ingredients:

1 head of cauliflower, cut into florets
1/4 cup cornstarch
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon dried chili peppers, cut into small pieces (adjust to your spice level)
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons Chinese black vinegar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 cup roasted peanuts

Instructions:

1. Prepare the cauliflower: In a large bowl, combine the cornstarch, water, salt, and black pepper. Add the cauliflower florets and toss to coat evenly.
2. Fry the cauliflower: Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the cauliflower florets and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove the cauliflower from the pan and set aside on a plate.
3. Make the sauce: In a small bowl, whisk together the soy sauce, Chinese black vinegar, rice vinegar, and sesame oil.
4. Cook the aromatics: Add the dried chili peppers, garlic, and ginger to the wok or skillet. Stir-fry for about 30 seconds, until fragrant.
5. Combine the sauce and cauliflower: Pour the sauce into the wok or skillet and bring to a simmer. Add the fried cauliflower florets and roasted peanuts. Toss gently to coat everything in the sauce.
6. Serve immediately: Enjoy the Kung Pao Cauliflower hot with steamed rice or noodles.

Tips:

For a spicier dish, add more dried chili peppers.
If you don’t have Chinese black vinegar, you can substitute regular black vinegar.
You can also add other vegetables to this dish, such as carrots, bell peppers, or onions.
Kung Pao Cauliflower is a great way to use up leftover roasted cauliflower.

I hope you enjoy this recipe!