Kung Pao Cauliflower


550g cauliflower (cut into florets)

1 tsp Sichuan peppercorns

5 dried chillies (halved)

1 red onion (cut into wedges)

1-inch young ginger (thinly sliced)

2 cloves garlic (thinly sliced)

1 stalk spring onion (sectioned)

½ red capsicum (seeded and cut into wedges)

½ green capsicum (seeded and cut into wedges)

¼ cup roasted peanuts

2 tbsp cooking oil


1 tbsp light soy sauce

1 tbsp Chinese cooking wine

1 tbsp vegetarian oyster sauce

2 tsp cooking caramel

1 tsp caster sugar

1 tsp extra virgin sesame oil

1 tbsp water


½ tsp corn flour mixed with 1 tbsp water

Preparation Instructions:

  1. Bring some water to a boil. Add in cauliflower florets and blanch until tender crisp. Remove, drained and set aside.
  2. Heat up a wok with 2 tbsp of cooking oil. Saute the Sichuan peppercorns on low heat until fragrant. Discard the peppercorns.
  3. Use the infused oil to saute the dried chillies, red onion, young ginger, garlic and white part of spring onion until fragrant.
  4. Add in cauliflower, red & green capsicums, green part of spring onion and seasonings. Stir to combine.
  5. Thicker the sauce with corn flour solution.
  6. Add in roasted peanuts. Toss well.
  7. Dish out and serve with rice.

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