Chuan Cuisine, originating from Sichuan Province in southwestern China, is the most widely served cuisine in China. Kung Pao is the most typical of Sichuan dishes. Typically made with diced chicken, we replaced it with cauliflower (or tofu). The dishes of Chuan Cuisine are famous for their hot-spicy taste and the flavor of Sichuan pepper that are rare in other regional cuisines.
Kung Pao Cauliflower
- 1 large head Cauliflower, cut into small floret pieces
- 1 tbsp Avocado or Coconut oil
- 1 Red bell pepper, sliced
- 2 stalks Celery, chopped
- 3 gloves Garlic, minced
- 1 inch Fresh ginger, sliced
- 1 Scallion sliced
- 3~5 Dried Thai chili
- 1/4 cup Roasted peanuts
- Marinating Sauce:
- 3 tbsp Tamari
- 2 tsp Coconut sugar
- 2 tsp Chinese black vinegar
- Thickening Sauce:
- 1 tbsp Water
- 1 tsp Cornstarch
- 1 tsp Toasted sesame oil
- In a large bowl, combine cauliflower florets with marinating sauce and let sit for around 30 minutes. Turn over occasionally during the process. Transfer the cauliflower florets to a clean bowl and reserve the marinating sauce.
- In a small bowl, mix all the ingredients for thickening sauce and the reserved marinating sauce.
- Heat up cooking oil in a wok. Add the marinated cauliflower florets and stir-fry until the color of the surface changes and you can smell the aroma. Transfer the cauliflower florets out.
- Add bell peppers, celery, garlic, ginger, scallions and chili peppers in the wok and stir-fry until fragrant. Add the cauliflower florets and mix well.
- Mix in the thickening sauce and then add the roasted peanuts, tossing until all the ingredients are coated with kung pao sauce.
- Serve over steaming hot rice.