Kung Pao Style Cauliflower Kidney Beans Recipes

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KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons peanut oil
6 small dried hot chile peppers
1 head cauliflower, cut into small florets
1 zucchini, cut into small cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
6 scallions, sliced, whites and greens separated
1/3 cup low-sodium soy sauce, plus more if needed
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon chili paste, plus more if needed
1 tablespoon grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
1 lime, zested and juiced
1 1/2 tablespoons cornstarch
1/2 cup shelled peanuts

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-STYLE CAULIFLOWER & KIDNEY BEANS



Kung pao-style cauliflower & kidney beans image

Kung-pao cauliflower is a deliciously spiced vegan main that counts as three of your five-a-day. This plant-based dinner for two is super simple to make

Provided by Lorraine Pascale

Categories     Main course, Supper

Time 40m

Number Of Ingredients 14

½ tbsp Sichuan peppercorns
3 tbsp vegetable oil or groundnut oil
1 small cauliflower (400g-500g prepped weight), broken up into large florets and stalk cut into 2cm pieces.
1 tbsp cornflour
3 garlic cloves , finely chopped
thumb-sized piece ginger , finely chopped
1 tbsp chilli flakes (or to taste)
1 bunch spring onions , finely sliced on the the diagonal
2 tbsp maple syrup
5 tbsp light soy sauce
1 ½ tbsp rice vinegar or balsamic vinegar
400g can kidney beans , drained and rinsed
small bunch of coriander , roughly chopped (optional)
large handful of salted peanuts , roughly chopped

Steps:

  • Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.
  • Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.
  • Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.
  • Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.
  • Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.
  • Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.

Nutrition Facts : Calories 568 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 20 grams protein, Sodium 5.5 milligram of sodium

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped

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



Kung Pao Cauliflower image

While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon granulated sugar
1/4 cup vegetable stock or water
1 teaspoon cornstarch
3 tablespoons neutral oil, such as grapeseed or canola
1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets
Kosher salt (Diamond Crystal)
1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
1/2 to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely sliced
1/3 cup roasted peanuts
2 scallions, white and green parts, finely sliced
Steamed rice, to serve

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.

KUNG PAO CAULIFLOWER BITES RECIPE BY TASTY



Kung Pao Cauliflower Bites Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, soy milk, cauliflower, soy sauce, agave nectar, sesame oil, rice vinegar, garlic, ginger, cornstarch, fresh chive, sesame seed, rice

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking soda
1 ½ cups soy milk, or water
1 head cauliflower, cut into florets
½ cup soy sauce
½ cup agave nectar
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons ginger
1 tablespoon cornstarch
fresh chive, finely chopped, for serving
sesame seed, for serving
rice, cooked, for serving

Steps:

  • Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
  • Add the cauliflower florets to the batter and toss until fully coated.
  • Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
  • Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
  • Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
  • Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
  • Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 383 calories, Carbohydrate 73 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, Sugar 34 grams

KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Move over, take-out, there's a new kid in town!

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek chili paste
2 teaspoons dry sherry
2 teaspoons cornstarch
1 tablespoon olive oil
6 cups cauliflower florets
¼ cup unsalted roasted peanuts
1 clove garlic, minced
2 green onion tops, chopped

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.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g

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