Kung Pao Style Cauliflower Kidney Beans Recipes

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.

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.

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.

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!

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.