Kung Pao Cauliflower & Prawn Stir-Fry Recipe

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, oyster sauce, honey, cornstarch, and water. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower florets and cook for 3-4 minutes, until slightly tender. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil. Add the prawns and cook until they turn pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.

Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic, ginger, diced red bell pepper, and red pepper flakes (if using). Cook for 2-3 minutes, until fragrant and the bell pepper is slightly softened.

Return the cooked cauliflower and prawns to the skillet. Pour the sauce mixture over the ingredients and toss to coat evenly. Cook for an additional 2-3 minutes, until the sauce has thickened and the cauliflower is cooked through.

Remove from heat and stir in the roasted peanuts and sliced green onions.

Serve the Kung Pao cauliflower and prawn stir-fry over steamed rice or noodles.