Kung Pao Cauliflower in Sweet and Spicy Sauce
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 197, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 26 G., fiber 4 G., cholesterol 62 mg, sodium 447 mg, sugar 4 G.
Calories 197, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 26 G., fiber 4 G., cholesterol 62 mg, sodium 447 mg, sugar 4 G.
This sweet and spicy vegetarian dish once again proves that cauliflower is the queen of vegetables and can even replace chicken. Kung Pao chicken originates from the Sichuan province, but is popular in other regions of China and beyond. In this recipe, cauliflower is deep-fried instead of chicken, resulting in a deliciously crispy outside and tender inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup sweet chili sauce
- 1 tbsp. lightly salted soy sauce
- 1 tbsp. white wine vinegar
- 1 tsp. dark sesame oil
- 2 tbsp vegetable oil + extra for frying
- 3 green onions, thinly sliced (white parts separated from green parts)
- 1 medium jalapeño, thinly sliced
- 2.5 cm ginger root, finely chopped
- 2 large eggs
- 3/4 cup cornstarch
- 1 medium head of cauliflower (about 1 kg), divided into florets (6-7 cups)
- 1/4 cup chopped fresh cilantro leaves
- 1 tbsp roasted salted peanuts, coarsely chopped
- Special equipment: deep fat thermometer
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Cooking the dish according to the recipe:
- In a medium bowl, combine sweet chili sauce, soy sauce, vinegar and sesame oil.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the white parts of the green onion and jalapeño and cook, stirring, until the jalapeño is softened and the seeds begin to toast, 3–4 minutes. Add the ginger and cook, stirring, until softened, about 1 minute. Reduce the heat to medium and add the chili sauce mixture. Bring to a simmer and cook until the sauce thickens slightly, 1–2 minutes. Set aside and keep warm.
- Pour 2 inches of oil into a large, heavy-bottomed saucepan and attach a deep-fry thermometer. Heat the oil over medium-high heat to 350°F (180°C). Place a wire rack on a rimmed baking sheet.
- In a medium bowl, combine the eggs, cornstarch, and 1 tablespoon of water. Add the cauliflower and toss to coat well. Using a slotted spoon, drop a third of the cauliflower into the oil and fry, stirring as needed and adjusting the heat to maintain the temperature, until golden brown and crisp, about 6 minutes. Remove the cauliflower with a slotted spoon and transfer to a wire rack. Season with salt. Fry the remaining cauliflower in the oil again, heating the oil to 180°C (350°F).
- Add the fried cauliflower, 0.5 teaspoon of salt, and a few pinches of ground pepper to the sauce and toss gently until well coated. Transfer to a serving platter and garnish with cilantro, peanuts, and the remaining green onions.
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