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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
This Kung Pao Cauliflower has a great balance of sweet, salty, spicy with a touch of tang.
Kung Pao is a popular dish from Sichuan which involves tempering the Sichuan peppercorns before adding the rest of the spices. Over the years, there are many different adaptations of this dish. This Kung Pao Cauliflower has the heat from the dried chili without the numbing spice -- which is similar to the taste I grew up with.
The recipe is easily customizable to your personal preference. For example, you can replace cauliflower with broccoli or any types of florets. Today, I'm using the cauliflower that I've mixed with a simple batter and fry them until golden brown. Feel free to bake or air-fry the cauliflower and check the notes for substitutes. Enjoy! —WoonHeng Chia
Test Kitchen Notes
- The batter should be thick enough to coat the florets with a layer of coating. If the batter is too runny, add a little more flour.
- Dark soy sauce has two versions, the thick one is usually sweeter while the thin one is a little saltier. Adjust the taste accordingly.
- Feel free to replace the Chinese black vinegar with rice vinegar
- Sauté the dried chiles over low heat as they can burn very quickly. —The Editors
Watch This Recipe
Kung Pao Cauliflower
Ingredients
- The sauce
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1 cup
cold water
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1 tablespoon
cornstarch
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2 tablespoons
Shaoxing cooking wine or vegetable broth
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2 tablespoons
soy sauce
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2 tablespoons
thin dark soy sauce (see notes)
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1 tablespoon
Chinese black vinegar
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1 tablespoon
granulated sugar
- Cauliflower and assembly
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1
medium head of cauliflower, cut into florets (about 4 to 5 cups)
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3/4 cup
all-purpose or gluten-free flour
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1/2 cup
water
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1/2 teaspoon
salt
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1/4 teaspoon
white pepper
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Neutral oil, for frying, plus more for cooking
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4
dried chiles, finely chopped, seeds removed
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4
slices ginger
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3
garlic cloves, finely chopped
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1/4 cup
chopped bell pepper
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1/4 cup
chopped red onion
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1/4 cup
toasted cashews or other nuts
Directions
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The sauce: In a medium bowl, whisk the water and cornstarch until smooth. Add the soy sauce, cooking wine, dark soy sauce, vinegar, and sugar and whisk to combine.
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Cauliflower and assembly: Rinse the cauliflower florets under cold water. Drain in a colander.
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In a large shallow bowl, whisk the flour, water, salt, and white pepper until well combined.
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Dredge the cauliflower in the batter; shake off any excess. Into a wok or Dutch oven, pour the oil until it comes about 2 inches up the sides; heat over medium-high heat until shimmering (or use an air fryer instead). Fry the cauliflower, turning occasionally, until golden brown.
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Transfer the fried florets to paper towels to absorb the excess oil (if you're using the fry method).
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Wipe out the pot and heat about 1 tablespoon of oil over low heat. Cook the chiles and ginger, stirring frequently, for about 2 minutes, until fragrant, Add the garlic and continue to cook, stirring constantly, for about 1 minute, until fragrant.
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Add the bell pepper and onion and continue to cook, stirring, until softened, about 3 minutes more.
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Whisk the sauce again (the cornstarch may have set at the bottom of the bowl) and pour into the bell pepper mixture. Continue to cook, stirring occasionally, 3 to 5 minutes, until the sauce is slightly reduced and thickened.
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Add the cauliflower and quickly toss to coat the florets with the sauce. Taste and season accordingly. Fold in the cashews and give it a quick toss. Serve warm and enjoy!
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