Kung Pao is a classic stir-fry Chinese dish that features a spicy and tangy sauce and generally some chicken and vegetables. Instead of chicken, we made our stir-fry with roasted cauliflower and peppers. For our protein, we added cashew. I’m not sure how true to classic Sichuan cooking we were in this dish. Honestly, we sort of just used what we had in our refrigerator. But the sauce ended up being finger-licking good and we will definitely be making this again.
- Cauliflower (1 medium sized, cut into 1 inch florets)
- Red Bell Pepper (cut into 1 inch pieces)
- Yellow Bell Pepper (cut into 1 inch pieces)
- Orange Bell Pepper (cut into 1 inch pieces)
- Green Onions (2-3, finely chopped)
- Cashews (1/2 cup, lightly toasted, whole)
- Ketchup (1.5 tablespoon)
- Honey (1 tablespoon)
- Red Pepper Flakes (1 teaspoon)
- Soy Sauce (1.5 tablespoon)
- Rice Wine Vinegar (1 teaspoon)
- Olive Oil
Recipe (4 servings)
- Preheat oven to 425 degrees. Toss the cauliflower and peppers in olive oil until lightly coated. Add a coarse salt to season. Roast until vegetables are nicely browned and slightly crispy. It took the cauliflower about 30-35 minutes and the peppers about 25-30 minutes to finish cooking.
- Prepare the sauce by combining the ketchup, honey, soy sauce, red pepper flakes, and vinegar together. Stir vigorously to ensure the honey is well combined. Add salt to taste. You can also add some chili garlic sauce if you like your food spicier but we opted out of that.
- Once the vegetables are done roasting, add the sauce and cashews. Add the green onions at the end to garnish.
- Serve in a large bowl and garnish with green onion.