2 years ago
inthekitchen
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Kung Pao Cauliflower
1 large cauliflower head, cut into small floret pieces 1 red organic pepper, diced 1 yellow organic pepper, diced 1 orange organic pepper, diced 1 tbsp ginger, minced 2 garlic cloves, minced 5 scallion, cut 2” in lengths 1/3 cup raw cashews 1 tsp pepper flakes, optional 2 tbsp olive oil 1 lb rice noodles (any other type of noodles will work) For the secret sauce! DIRECTIONS: Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside. In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside. Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.
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Wow this sounds really tasty. And if people are wondering where to get gluten-free soy sauce, it's actually much easier than you would think. Tamari (a type of Japanese soy sauce) is gluten-free soy sauce, and can commonly be found with the rest of the soy sauces in your supermarket.
The color alone is enough to get me interested. I love it when my plate is covered with as many colorful fruits and veg as possible!
My friends were actually just talking about how they wanted Panda Express...maybe I'll just make thsi instead :)