2020-08-13 / test@t

Cauliflower Kung Pao

The Chinese usually cook chicken in Kung Pao sauce, but we swapped the chicken for cauliflower, added bacon and a new Chinese-style dish.

Ingredients

2 tbsp Chinese rice wine or dry sherry
2 tsp corn starch
1 tbsp + 2 tsp soy sauce
1 tsp sherry vinegar
2 tsp Hoisin sauce
2 tsp sugar
1 tsp toasted sesame oil
700 g cauliflower
2 tbsp vegetable oil
90 g of bacon
6 dry chili seeds
½ tsp black pepper
3 onions
2 cloves of garlic
¼ cup unsalted roasted peanuts
3 cm ginger, peeled, finely chopped
1 serrano pepper

STEP-BY-STEP COOKING RECIPE

Step 1

In a bowl, combine Chinese rice wine, cornstarch, and 1 tbsp. soy sauce.

Step 2

In a separate bowl, combine the vinegar, Hoisin sauce, sugar, sesame oil, and the remaining 2 tsp. soy sauce.

Step 3

For cauliflower, remove the leaves and cut into medium-sized florets. Cut off the stem.

Step 4

Heat 1 tablespoon over medium heat. vegetable oil in a wok or large cast iron skillet, add cauliflower and sauté, stirring occasionally for 7-9 minutes.

Step 5

Remove the cauliflower from the pan, add 1 tbsp. butter and sauté the bacon for 5 minutes, until crispy. Add chili seeds and cook for another 30 seconds. Put the finished bacon and chili on a plate.

Step 6

Place the cauliflower back in the pan, fry for another 8-10 minutes. Add onions, serrano peppers, ginger, garlic and peanuts, tossing frequently, cook for about 2 minutes. Add bacon and chilli, sauté for 1 minute.

Step 7

Place the resulting cauliflower on a dish, sprinkle with herbs on top. Pour the sauce over. Serve with rice.

Servings

Catalog