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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Kung Pao Cauliflower

Kung Pao Cauliflower

1 large cauliflower head cut into small floret pieces
2 tbsp. of cooking oil
1 green pepper sliced
1 red pepper slices
1 leek onion , cut into 2cm sections
3 cloves garlic , minced
1 inch ginger sliced
1/2 cup roasted peanuts
3 ~5 dried chili peppers , cut into small pieces
1 tbsp. Sichuan pepper
Stir fry sauce
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 tbsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
1/2 tsp. sugar

Cut cauliflower into smaller floret pieces.

In a small bowl, mix all the ingredients for stir fry sauce and set aside.

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.

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.

Add toasted peanuts and green onion sections. Mix well and serve hot.

www.chinasichuanfood.com
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