Kung Pao Cauliflower Prawn Stir Fry Recipes

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KUNG PAO CAULIFLOWER



Kung Pao Cauliflower image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons peanut oil
6 small dried hot chile peppers
1 head cauliflower, cut into small florets
1 zucchini, cut into small cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
6 scallions, sliced, whites and greens separated
1/3 cup low-sodium soy sauce, plus more if needed
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon chili paste, plus more if needed
1 tablespoon grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
1 lime, zested and juiced
1 1/2 tablespoons cornstarch
1/2 cup shelled peanuts

Steps:

  • Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
  • While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
  • Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.

KUNG PAO CAULIFLOWER & PRAWN STIR-FRY



Kung pao cauliflower & prawn stir-fry image

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double up on the veg

Provided by Esther Clark

Categories     Dinner

Time 25m

Number Of Ingredients 11

¼ cauliflower , broken into florets
1 tbsp vegetable oil
1 garlic clove , finely sliced
½ red chilli , finely sliced
thumb-sized piece of ginger , finely grated
60g raw king prawns
1 tbsp rice vinegar
2 tbsp hoisin sauce
3 spring onions , shredded
15g peanuts , roughly chopped
cooked brown rice , to serve

Steps:

  • Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
  • When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

Nutrition Facts : Calories 346 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium

THE BEST KUNG PAO SHRIMP



The Best Kung Pao Shrimp image

It's not often that you find a recipe that tastes as good as any restaurant version, has just 300 calories / 4 WW points, and only takes 15 minutes to make, but Kung pao shrimp is amazing like that. It's a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, glossy topping that's deliciously salty-savory-sweet-and sour.

Provided by Andie Mitchell

Categories     Seafood

Time 15m

Number Of Ingredients 12

1 cup low sodium chicken broth
3 tbsp oyster sauce
2 tbsp low sodium soy sauce
2 tsp chili paste (recommended: Sambal Oelek)
1 tbsp cornstarch
2 tsp vegetable oil
1.5 lbs large raw shrimp ( peeled and deveined (tails can be removed or left on))
.333 c unsalted peanuts ( roughly chopped)
1 red bell pepper ( stemmed, seeded, and cut into 1/2-inch pieces)
6 scallions, (chopped)
3 garlic cloves (minced)
1 tbsp grated fresh ginger

Steps:

  • In a small bowl, whisk the broth, oyster sauce, soy sauce, chili paste, and cornstarch. Set aside
  • .In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the shrimp and peanuts and cook, stirring occasionally, until the shrimp is pink and opaque throughout, about 3 minutes. Remove the cooked shrimp and peanuts to a plate and return the skillet to heat.
  • Heat the remaining 1 teaspoon of oil over medium-high heat. Add the bell pepper and scallions and cook until tender but still crisp, about 2 minutes. Stir in the garlic and grated ginger and cook until fragrant, about 30 seconds. Stir in the oyster sauce mixture and bring the skillet to a boil, stirring frequently as the sauce thickens.
  • Once the sauce is thick and glossy, remove the skillet from heat and stir in the cooked shrimp and peanuts. Serve with rice or cauliflower rice.

Nutrition Facts : Calories 308 kcal, Carbohydrate 14 g, Protein 39 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 330 mg, Sodium 1398 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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