Kung Pao Cauliflower with Quinoa and Spicy Green Beans

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Tips for Experienced Cooks

To enhance the flavor profile, consider roasting the cauliflower instead of sautéing. Pre-heat your oven to 425°F (220°C) and roast the cauliflower florets for 25 minutes, flipping halfway through for even caramelization. This method intensifies the cauliflower's natural sweetness and adds a crispy texture. Additionally, try toasting the peanuts and sesame seeds in a dry skillet until golden brown and fragrant for an extra layer of crunch and nuttiness.

Step 1: Prepare the quinoa

In a large pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy.

  • 4 cups vegetable broth
  • 1 cup quinoa

Step 2: Make the sauce

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

  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon cornstarch

Step 3: Cook the cauliflower

Heat olive oil in a large skillet over medium heat. Add the cauliflower florets and cook for 5-6 minutes, until they begin to brown. Add the garlic, ginger, and red pepper flakes, and cook for an additional 2 minutes. Pour the sauce mixture over the cauliflower and stir to coat. Cook for another 2-3 minutes, until the sauce thickens and coats the cauliflower.

  • 2 tablespoons olive oil
  • 1 head of cauliflower, cut into florets
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Sauce mixture from step 2

Step 4: Cook the green beans

In a separate skillet, heat olive oil over medium heat. Add the green beans and cook for 5-6 minutes, until they are tender.

  • 1 tablespoon olive oil
  • 1 lb green beans, trimmed

Step 5: Serve the dish

Serve the Kung Pao cauliflower over the cooked quinoa, topped with the spicy green beans. Garnish with chopped peanuts and green onions. Season with salt and pepper to taste.

  • Cooked quinoa from step 1
  • Kung Pao cauliflower from step 3
  • Cooked green beans from step 4
  • 1/4 cup chopped peanuts
  • 2 green onions, sliced
  • Salt and pepper to taste

Fresh Produce & Herbs

  • 1 whole cauliflower
  • 1 pound green beans
  • 4 whole green onion

Seasonings & Spices

  • 2 cloves garlic
  • 1 tablespoon ginger
  • 1/2 teaspoon red pepper flakes
  • 1 whole salt
  • 1 whole pepper

Pantry Items

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1/4 cup roasted peanuts
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