Kung Pao Cauliflower

Ingredients

• Cauliflower

  Green, raw

  1 head, large or 511g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Peanuts

  All types, raw

  ½ cup or 73g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Salt

  Table

  1 tsp or 6g

• Cornstarch

  1 tbsp or 8g

• Vinegar

  Cider

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Cut cauliflower into smaller floret pieces.
2. In a small bowl, mix all the ingredient for stir fry sauce and set aside.
3. Heat up cooking oil in wok over slow fire, and then fry garlic, ginger, leek onion, Sichuan pepper and dried chili pepper until aroma. Place cauliflower in and fry for 1-2 minutes until the florets become soft.
4. Stir the sauce well again and pour in wok. Add red peppers and give everything a big stir fry to let the cauliflower well coated with sauce.
5. Add toasted peanuts and green onion sections. Mix well and serve hot.