My 117th recipe, “Kung Pao Cauliflower”, an exquisite dish from the Chinese cuisine featuring my favorite cauliflower. There are so many great things I have learnt and enjoyed since starting this blog. One such thing is the social media network, “Pinterest”. Pinterest is something which I had never heard of prior to starting this blog.
But once I learnt that it is a very important traffic source for many food blogs, I too jumped onto it. I am glad that I did so. With so many lovely people using it, my recipes get good visibility and importantly more traffic to my site. And even better is the numerous delicious recipes I get to see on Pinterest from different cuisines, most of which I never even knew existed. Social media has certainly made the world a small place.
This Kung Pao Cauliflower is one such recipe which I found on pinterest. While I knew that a dish by the name Kung Pao chicken exists, I never knew how it would look or taste. Thanks to Miryam, who made my life easy with a well explained recipe. When I made it today, RK absolutely loved it and rated it among one of the best foods he has ever tasted. It was sweet, saucy, salty, spicy and bowl licking good 😉 This recipe was adapted from here.
Kung Pao Cauliflower
Kung Pao Cauliflower
- Regular Noodles - 100 gms (I used 3 pieces from a 12 piece packet of Inchin's Bamboo Garden's Vegan Noodles)
- Water - 2 Cups (Adjust as needed to cook the noodles)
- Salt - 1/2 tsp
- Sesame Oil - 1/2 tsp
- Distilled white vinegar - 1 Tbsp
- Tomato ketchup - 1 Tbsp
- Soy Sauce - 2 Tbsp
- Asian hot sauce - 1/2 Tbsp
- Sugar - 1 Tbsp
- Salt - 1/4 tsp (adjust as needed)
- Corn starch - 1 1/2 tsp
- Water - 2 Tbsp
- Sesame / Olive Oil - 2 Tbsp
- Cauliflower - 1/2 Large (Cut into small florets)
- Red bell pepper - 1/2 (diced)
- Green bell pepper - 1/2 (diced)
- Ginger - 1/2 inch cube (minced)
- Garlic - 3 cloves (minced)
- Spring Onion - 3 (chopped, white and green part separated)
- Cashews - 10
- Dry Red pepper flakes - 1/2 tsp
- First let us cook the noodles. Heat required quantity of water along with 1/2 tsp salt. Add the noodles and cook until the noodle is fully done. Turn off the flame and drain the water completely from the noodles. Add about 1/2 tsp of sesame oil to the noodles and toss well until the noodles are coated. This will help the noodles from not sticking to each other.
- While the noodles is cooking, we can prepare the sauce. Add all items given under "For sauce" into a small bowl and mix well until combined. Keep aside.
- Now, chop all the required veggies and keep aside. Then heat a large pan / wok with oil in medium flame, add the cauliflower and saute for 5 mins until they are half cooked. Transfer the cauliflower to a separate plate.
- To the same pan, add the bell peppers and saute for 3 mins until their skins start to blister a little. Now, add the cauliflower back to the pan and continue to saute for a further 5 mins until the cauliflower is almost done.
- Now, add the ginger, garlic, white part of spring onion, cashews, red pepper flakes and saute for 2 more mins. Take care not to break the veggies.
- Finally, add the prepared sauce, turn the flame to high and saute for about 1 min until the sauce thickens and coats the veggies. Turn off the flame.
- Garnish with green portion of spring onion.
- Serve hot along with the noodles.