Kung Pao Cauliflower Stir Fry


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Kung Pao Cauliflower Stir Fry

Photo, Erik Putz.

Chatelaine Triple Tested

Ditch the meat and the takeout tonight.


  • 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


  • 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.

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