Kung Pao is one of my favorite flavors. Most people make it with chicken, but I find it is tastier on Cauliflower. A lot healthier too! When I made this dish, I had to control the drooling, because ginger and garlic are two of my favorite flavors. This dish is beyond wonderful, especially for my vegetarian friends. Feel free to make it with Chicken if you wish, simply by subbing out the Cauliflower for Chicken.
Gluten-Free Kung Pao Cauliflower
adapted from Closet Cooking
4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided
2 teaspoons rice wine
2 teaspoons corn starch, divided
1 1/2 teaspoons sesame oil, divided
1 head of cauliflower cut into florets
1 tablespoon balsamic vinegar
2 tablespoons chicken broth (ir vegetable broth if vegetarian)
1 teaspoon sugar or stevia for low cal
3 tablespoons canola oil
10 dried red chilies
1 tablespoon garlic, grated
1 tablespoon ginger, grated
4 green onions, sliced
optional: peanuts for garnish
Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the cauliflower in it for 20 minutes or more.
Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.
Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated cauliflower and saute until just about cooked to your liking and set aside.
Heat the remaining canola oil in a pan over medium-high heat, add the chilies and saute until fragrant, about a minute.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the sauce mixture, bring to a boil, add the Cauliflower, green onions and peanuts, remove from heat and stir in the remaining sesame oil.