Kung Pao Cauliflower

This vegetable-based Sichuan entrée features crispy diced potatoes with tender florets of cauliflower, bell pepper, onion and celery with peanuts, chilies and mouth-numbing sichuan peppercorns.

Course Main Course, Vegetable

Cuisine Asian, sichuan

Keyword 30 minute meal, cauliflower, kung pao, peanut, sichuan

Prep Time 5

Cook Time 20

Servings

Calories 410kcal

Ingredients

For the sauce:

3 tablespoons soy sauce
1½ tablespoons sambal oelek chili paste
1 tablespoon fish sauce
2 teaspoons granulated sugar

For the stir fry:

¼ cup canola oil
1 large russet potato, peeled and diced
1 large head cauliflower, cut into florets
½ medium yellow onion, thinly sliced
1 medium red bell pepper, cored and chopped
2 celery stalks, thinly sliced, on the bias
5 cloves garlic, chopped
2 teaspoons freshly grated ginger
1 tablespoon Sichuan peppercorns
10 dried Tianjin chilies or chiles de arbol
¾ cup roasted unsalted peanuts, divided
2 medium jalapeño peppers, thinly sliced
2 medium green onions, thinly sliced

US Customary - Metric

Instructions

For the sauce:

In a small bowl whisk together the soy sauce, chili paste, fish sauce, and sugar. Set aside until ready to use.

For the stir fry:

Heat a large cast iron pan or wok over medium heat, add oil and heat through.
Add the potatoes and fry until browned all over, about 6 minutes. Remove to a large bowl or baking sheet and set aside.
Return the pan to medium heat, add the cauliflower and cook, stirring occasionally, until just softened, about 6 minutes. Remove to the bowl with the potatoes and set aside.
Return the pan to medium-high heat and add the onion, bell pepper and celery, cooking until the onion is soft, about 4 minutes.
Next, add the garlic, ginger, peppercorns and chiles, cooking until fragrant, about 10 seconds.
Return the cauliflower and potatoes to the pan. Add the sauce and half the peanuts to the pan and toss to coat. Continue to cook until it reduces and forms a sticky glaze, about 3 minutes.
Remove from heat and serve immediately topped with the remaining peanuts, jalapeños and green onions.

Nutrition