Kung Pao Cauliflower | Recipe Cart
This vegetarian Kung Pao Cauliflower recipe starts with marinated cauliflower florets and is cooked in the most delicious szechuan sauce. Serve over rice!
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Cooking tools:
- Mixing bowl
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- Skillet
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- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1 tbsp cornstarch dissolved in 1 tbsp water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cups cauliflower florets
- ⅓ cup soy sauce
- ¼ cup sugar
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 tbsp garlic
- ¼ cup sesame oil
- sesame oil, (for skillet)
- 6-8 sichuan peppers, ((not szechuan))
- ¼ cup sliced green onion
- 1 tsp minced ginger
- 1 tsp garlic
- ¼ cup chopped peanuts
- sliced green onions, (for garnish)
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