Kung Pao Cauliflower
2 people
25 minutes
10 minutes
Ingredients
FOR THE KUNG PAO SAUCE
-
2
tbsp
Corn Flour
-
60
ml
Dark Soy Sauce
-
2
tbsp
Maple Syrup
-
2
portion
Rice
, to serve
-
2
tbsp
Rice Wine Vinegar
-
90
ml
Water
FOR THE MARINADE
-
1
tsp
Chilli Powder
-
2
cloves
Garlic
, minced
-
1
small
Ginger Piece
, grated
-
2
tbsp
Olive Oil
-
1
tsp
Pepper
-
1
pinch
Salt
FOR THE VEGETABLE MIX
-
1
medium
Green Pepper
,cored and roughly chopped
-
1
medium
Red Pepper
,cored and roughly chopped
-
1
bunch
Scallions
, roughly chopped
-
1
head
cauliflower
, chopped into bit size pieces
Method
- Boil, steam or bake the cauliflower florets. Once cooked through place in a bowl and bathe the florets in the olive oil, garlic, ginger, salt, pepper and chili powder.
- In a heated and oiled pan sauté the red and green pepper and scallions. Add the cauliflower and residual marinade.
- Combine the soy sauce, water, rice wine vinegar, maple syrup and corn flour in a bowl. Whisk to create a thick sauce.
- Pour the sauce into the pan with the vegetables. Bring to the boil and reduce to a simmer. Once the sauce thickens to a syrup it is ready. Serve up with rice or noodles.
