Crispy Cauliflower Kung Pao

Ingredients:

• 1 medium-sized cauliflower, cut into florets
• 1/2 cup cornstarch
• Vegetable oil for frying
• 1/2 cup roasted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 green onions, sliced
• Sesame seeds for garnish (optional)

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Steps:

Step 1: Toss cauliflower florets in cornstarch until evenly coated. Shake off excess cornstarch.

Step 2: In a deep pan, heat vegetable oil for frying. Fry cauliflower until golden brown and crispy. Remove and drain on paper towels.

Step 3: In a separate pan, sauté diced bell peppers until slightly tender. Add peanuts and sliced green onions, cooking for an additional 2 minutes.

Step 4: Combine all Kung Pao sauce ingredients in a bowl, mixing well.

Step 5: Pour the Kung Pao sauce over the sautéed vegetables and peanuts. Stir until the sauce thickens.

Step 6: Add the crispy cauliflower to the pan, coating it evenly with the Kung Pao sauce.

Step 7: Serve the Crispy Cauliflower Kung Pao over rice, garnished with sesame seeds if desired.

Delight in the crunchy goodness of this vegetarian Crispy Cauliflower Kung Pao—a delightful play of textures and flavors that will leave your taste buds tingling.