Couve-flor vegana kung pao

Ingredientes

• 1 med head cauliflower
• 4 green onions, separated
• 1 carrot, sliced
• 3 ribs celery, sliced
• 1 red bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3-4 Arbol or Thai dried chiles
• 3 oz water chestnuts
• 1/3 cup unsalted peanuts or cashews
• 2 Tbs low-sodium soy sauce
• 2 Tbs hoisin sauce
• 2 Tbs mirin (or cooking sherry)
• 1 Tbs rice vinegar
• 1 Tbs maple syrup
• 1 Tbs cornstarch

Modo de preparo

1. 1

   Whisk all the sauce ingredients together and set aside

2. 2

   Prep all veggies and set aside

3. 3

   Clean cauliflower and break it apart into single florets

4. 4

   Spritz the florets with a little water, season with salt & pepper, and roast in a 425° F oven for 15 minutes

5. 5

   Note: Can also use an air fryer/toaster oven if you have one

6. 6

   Set cauliflower aside and keep warm

7. 7

   Heat a large saute pan or wok to med-high heat

8. 8

   Stir fry the white onion pieces and the carrot for 1 min

9. 9

   Note: To keep it fat-free, use water or veg broth to stir fry instead of oil

10. 10

    Add the celery and chiles and stir fry for 30 seconds

11. 11

    Add the bell pepper, garlic, and ginger and stir fry another 30 seconds

12. 12

    Add the water chestnuts, peanuts, and green onions, and stir fry another 30 seconds

13. 13

    Add the cauliflower and sauce and reduce the heat

14. 14

    Fold everything together until the sauce thickens and everything is coated

15. 15

    Serve with your favorite rice