Best 6 Kung Pao Cauliflower Prawn Stir Fry Recipes

KUNG PAO CAULIFLOWER

Steps:

• Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
• Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
• Transfer to a serving dish and garnish with green onion tops.

KUNG PAO CAULIFLOWER

Steps:

• Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
• While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
• Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.

KUNG PAO CHICKEN STIR-FRY

Steps:

• Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

KUNG PAO CAULIFLOWER & PRAWN STIR-FRY

Steps:

• Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
• When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

KUNG PAO CAULIFLOWER

Steps:

• Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
• Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
• Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
• Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.

KUNG PAO CAULIFLOWER

Steps:

• In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
• Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
• In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.