Kung Pao Cauliflower

Ingredients

• 1 large head Cauliflower florets
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 5-7 Dried chilies
• 1/4 cup Roasted peanuts
• 2 Scallions
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Vegetable oil
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 3 tbsp Coconut Aminos

Instructions

1. 1In a medium bowl, whisk together the 2 tablespoons of rice vinegar, 1 tablespoon of maple syrup, 1 tablespoon of cornstarch, 2 tablespoons of water, 3 tablespoons of coconut aminos, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the cornstarch is fully dissolved and the mixture is smooth. Set this sauce aside.
2. 2Prepare your aromatics: mince the 4 cloves of garlic and the 1-inch piece of ginger. Cut the 2 scallions into 1-inch pieces. Cut the 1 medium red bell pepper and 1 medium green bell pepper into 1-inch pieces. Set these prepared ingredients aside.
3. 3Heat 2 tablespoons of vegetable oil in a large wok or 12-inch skillet over medium-high heat until the oil shimmers, about 350°F (175°C). Add the minced garlic, minced ginger, and 5-7 dried chilies to the hot oil. Stir-fry for about 30-60 seconds until the garlic and ginger are fragrant and lightly golden, being careful not to burn them.
4. 4Add the large head of cauliflower florets and the cut bell peppers to the wok. Stir-fry for 5-7 minutes, tossing frequently, until the cauliflower is tender-crisp and the peppers are slightly softened. You should see some light charring on the edges of the cauliflower.
5. 5Pour the prepared sauce mixture over the cauliflower and bell peppers in the wok. Continue to stir-fry and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the vegetables evenly. The sauce should become glossy.
6. 6Stir in the 1/4 cup of roasted peanuts and the cut scallions. Toss everything together for another 30 seconds to heat through.
7. 7Serve the Kung Pao Cauliflower hot, ideally with steamed rice.

Substitutions

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