Vegetarian

Kung Pao Cauliflower is for Dinner.

Kung Pao Cauliflower takes 30 minutes to prepare.

Kung Pao Cauliflower takes 40 minutes to cook.

Kung Pao Cauliflower makes 3 servings.

The ingredients for Kung Pao Cauliflower are:

56 grams Corn Starch
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
0.25 tsp Cayenne Pepper (Ground)
62 grams Soy Sauce
2 grams Sesame Oil
12 grams Canola Oil
1 tbsp Canola Oil
0.25 tsp Dried Hot Japanese Chiles or any dried chile pod (by CHUCKLES0719)
.33 cup Peanuts, dry-roasted
4 clove Garlic
15 grams Ginger Root
2 medium (4-1/8" long) Scallions, raw
.5 small (5-1/2" long) Carrots, raw
.5 stalk, large (11"-12" long) Celery, raw
.5 tbsp Nakano Seasoned Rice Vinegar
.25 tbsp Sweet Cooking Rice Wine
22 grams Granulated Sugar

Here is how you make Kung Pao Cauliflower:

mix 40g starch, 30g panko, 80g water, pinch of cayenne pepper, 12g soy sauce, 2g sesame oil, 12g vegetable or canola oil to make a batter. Coat small cauliflower pieces in the batter. Bake at 425 degrees for 40 minutesSaute ingr?dients for the sauce:Heat 1 Tbsp oil with 2-3 small dried chiles and 2g crushed sichuan peppercorns (or pink or black peppercorns) over medium heat until fragrant. Remove chile pods.Add nuts, sauce 2 minutes, reduce heat to low.Cook grated ginger and garlic for 4 minutes on low heat.Increase heat and cook sliced vegetables for 1 minute.stir in the whisked sauce ingredients listed below. Boil to thicken. Toss with baked cauliflower and serve over rice. Liquid sauce ingredients:Whisk together in a bowl: 50g soy sauce, 35g rice vinegar, 12g rice wine or mirin, 22g sugar, 175g water, 16g starch.Serving Size:?makes 3=4 servings

The nutritional information for Kung Pao Cauliflower is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 370.6

• Total Fat: 17.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,254.5 mg
• Total Carbs: 48.3 g
• Dietary Fiber: 2.8 g
• Protein: 6.8 g

Kung Pao Cauliflower is Asian cuisine.

The dietary needs meet for Kung Pao Cauliflower is Vegan