Kung Pao cauliflower stir fry
By Chatelaine
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.
