| | Vegetarian kung pao cauliflower
Vegetarian kung pao cauliflower
Vegetarian kung pao cauliflower 4.3-5 9
  • Calories: 2003 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Place cauliflower florets in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until just tender. Drain well.
  2. Finely chop 2 chillies. Place corn our in a large bowl. Gradually stir in stock, sauces, shao hsing and chopped chilli. Add cauli ower. Toss to coat.
  3. Heat a wok over medium-low heat. Add oil. Swirl to coat. Add remaining chillies. Cook for 3 to 4 minutes or until fragrant and beginning to char. Using tongs, carefully transfer to paper towel to drain.
  4. Increase heat to medium-high. Using tongs and reserving sauce mixture, add cauli ower to wok. Add capsicum. Stir-fry for 2 to 3 minutes or until beginning to char. Add garlic, ginger, peppercorns and white part of onion. Stir-fry for 1 minute or until fragrant. Add sauce mixture. Stir-fry for 2 minutes or until sauce bubbles and slightly thickens. Serve with chillies and rice, sprinkled with peanuts and remaining onion.
Time for preparing:
15 min.


  • 1 large cauliflower, cut into large florets
  • 4 long red chillies
  • 2 teaspoons cornflour
  • 1/3 cup Massel vegetable liquid stock
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon shao hsing (Chinese rice wine)
  • 2 tablespoons peanut oil
  • 1 red capsicum, thinly sliced
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 1/2 teaspoon Szechuan peppercorns, crushed
  • 4 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • 2 tablespoons unsalted roasted peanuts, chopped