Spicy Kung Pao Cauliflower

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Stir-fry

1 head

Small Cauliflower

about 550-600g, cut into bite-sized pieces

1 Tbsp

Corn Starch

1 Tbsp

Dark Soy Sauce

1/2

Spring Onion , roughly chopped

1/3 in

Fresh Ginger , minced

2 cloves

Garlic , minced

2 Tbsp

Chopped Roasted Peanuts

6

Dried Chili Peppers

up to 8

(optional)

2 Tbsp

Cooking Oil

Kung Pao sauce

1/2 Tbsp

Dark Soy Sauce

1 Tbsp

Light Soy Sauce

1 Tbsp

Distilled White Vinegar

2 Tbsp

Maple Syrup

1/2 Tbsp

Corn Starch

1/3 cup

Water

1/2 tsp

Chili Oil

(optional)

to taste

Spring Onions

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Put the florets in a large mixing bowl, adding Corn Starch (1 Tbsp) , and Dark Soy Sauce (1 Tbsp) . Mix well, making sure each cauliflower floret is coated evenly.

Step 3

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