Kung Pao Cauliflower (bon Appetit)
From semi00 7 years agoIngredients
- 2 tablespoons Chinese rice wine or dry sherry shopping list
- 2 teaspoons cornstarch shopping list
- 1 tablespoon plus 2 teaspoons soy sauce shopping list
- 1 tablespoon sherry vinegar shopping list
- 2 teaspoons hoisin sauce shopping list
- 2 teaspoons sugar shopping list
- 1 teaspoon toasted sesame oil shopping list
- 1 medium head of cauliflower (about 1¾ pounds) shopping list
- 2 tablespoons vegetable oil, divided shopping list
- 3 ounces slab or thick-cut bacon, chopped shopping list
- 6 dried japones chiles, chiles de árbol, or other red chiles shopping list
- 1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns shopping list
- 3 scallions, dark-green and white parts separated, thinly sliced shopping list
- 1 serrano chile, sliced shopping list
- 1 1-inch piece ginger, peeled, finely chopped shopping list
- 2 garlic cloves, sliced shopping list
- ¼ cup unsalted, roasted peanuts shopping list
- Kosher salt shopping list
- Steamed white rice (for serving) shopping list
How to make it
- Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl;
- set marinade aside.
- Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
- Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
- Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
- Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
- Transfer to a serving dish and top with scallion greens.
- Serve with rice alongside.
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