Kung Pao cauliflower stir fry

19

PREP TIME

10 min

TOTAL TIME

20 min

Serves

4

Kung Pao cauliflower stir fry

Photo, Erik Putz.

Ditch the meat and the takeout tonight.


Ingredients

  • 3 tbsp soy sauce , divided
  • 3 tbsp Apera or dry sherry , divided (optional)
  • 1 1/2 tbsp minced fresh ginger
  • 1 tbsp sesame oil
  • 2 340-g pkgs cauliflower florets , (8 cups)
  • 1 tbsp hot chili-garlic sauce
  • 1 1/2 tsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1 tbsp canola oil
  • 1 large red bell pepper , chopped
  • 3 green onions , thinly sliced
  • 3/4 cup toasted cashews

Instructions

  • COOK rice following package directions. Let stand 10 min, then fluff with a fork.
  • COMBINE 2 tbsp soy, 2 tbsp sherry, ginger and sesame oil in a large bowl. Add cauliflower and toss. Combine 3 tbsp water with remaining 1 tbsp soy and 1 tbsp sherry, chili-garlic sauce, sugar and cornstarch in a small bowl.
  • HEAT oil in a large non-stick frying pan over medium-high. Add cauliflower and stir-fry until tender-crisp, 5 to 6 min. Add bell pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over vegetables. Add green onions and cashews. Stir until heated through, 1 to 2 min. Remove from heat. Serve over rice.

 

Mastering the basics: kung pao chicken

Nutrition (per serving)

  • Calories
  • 295,
  • Protein
  • 9 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 19 g,
  • Fibre
  • 7 g,
  • Sodium
  • 725 mg.