Saturday, October 17, 2015
KUNG PAO CAULIFLOWER
Two heads of cauliflower for 2.00! I could of done a happy dance in the store ( smile).
Come on, how could I resist? Someone standing next to me said this is an awful time to put it on sale. WHAT! Think outside the box and you can make so many great things.
This recipe is from Eat Good 4 Life. It's easy and I'll be picking up more cauliflower for sure.
1 small head cauliflower - cut into florets
1 14 ounce bag frozen pepper stir fry
1 tsp. fresh ginger- minced
2 cloves garlic- minced
5 scallions- cut into 2 inch lengths*
1/3 cup dry roasted peanuts
2 tablespoon olive oil
2 cups cauliflower rice ( or you can use any type of Chinese noodles- cook as directed on the package. I love cauliflower rice)
for the sauce **
2 tablespoons rice wine vinegar
2 tablespoons ketchup
3 tablespoons low sodium soy sauce
2 tablespoons sugar
1/4 cup water
3 teaspoons cornstarch
In a large non-stick skillet, add the olive oil in the skillet and heat over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower is crisp-tender. Don't cook it thoroughly, as you will add it later on with the other veggies. Remove cauliflower from the skillet, place onto a large plate and set aside.
Open the bag of pepper stir fry and cook as directed on the package. Once the stir fry is cooked add to the skillet that you cooked the cauliflower in.
Add the cauliflower to the pepper stir fry and cook for another 3-5 minutes. You do not want the cauliflower to get mushy.
Combine all of the sauce ingredients in a small bowl,whisking them until combined.
Add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the green onions and serve over cauliflower rice while still warm.
Note about the cauliflower rice- I microwave the cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on high.
* When we returned to Long Island I purchased green onions. When I cut the green I always do THIS. Gabe didn't want the onions sitting on the counter so I planted them in a pot outside. They are doing really well and I didn't have to buy any until I got back to Florida.
Did you know green onions and scallions are actually the same thing! They are either harvested very young from the regular bulb-forming onions we are familiar with, or they can come from other varieties that actually never form bulbs.
** I have learned to always make more sauce so I doubled the recipe.
This is excellent. Healthy, tasty and a winner in my recipe collection. You can use fresh peppers instead of frozen and a nut of your choice.
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