How To Make Kung Pao-Style Cauliflower & Kidney Beans
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 head of cauliflower, cut into florets
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 red bell pepper, sliced
- 1/2 cup roasted peanuts
- 2 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 2 green onions, sliced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp red pepper flakes (adjust to taste)
Instructions
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In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, and red pepper flakes. Set aside.
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Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
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Add cauliflower florets and sliced red bell pepper to the skillet. Stir-fry for 5-7 minutes until the cauliflower is tender-crisp.
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Reduce heat to medium. Add kidney beans and roasted peanuts to the skillet. Pour the sauce mixture over the vegetables and stir well to coat everything evenly.
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Cook for an additional 2-3 minutes, until the sauce thickens and coats the vegetables.
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Remove from heat and garnish with sliced green onions.
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Serve the Kung Pao-style cauliflower and kidney beans over steamed rice or noodles.
Nutrition
- Calories : 280kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 34g
- Dietary Fiber : 9g
- Sugar : 6g
- Protein : 12g
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