Kung Pao cauliflower stir fry

Prep 10 min
Total 20 min
Serves 4



1 cup
basmati rice
3 tbsp
soy sauce, divided
3 tbsp
Apera or dry sherry, divided
1 1/2 tbsp
minced fresh ginger
1 tbsp
3 tbsp
2 340-g pkgs
1 1/2 tsp
granulated sugar
1 1/2 tsp
1 tbsp
1 large
red bell pepper, chopped
green onions, thinly sliced
3/4 cup
toasted cashews


  • 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 until well coated. Combine water, remaining 1 tbsp soy, remaining 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.



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

Mastering the basics: kung pao chicken

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