Kung Pao Cauliflower Stir Fry
31
- Prep Time10 min
- Total Time20 min
- Makes4 servings
Recipe: Kung Pao Cauliflower Stir-Fry (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.
Nutrition (per serving)
Calories 295, Protein 9g, Carbohydrates 25g, Fat 19g, Fibre 7g, Sodium 725mg.
Get more of our best stir-fry recipes.
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