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Cauliflower Kung Pao

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4-6
 
Ingredients:
2 heads cauliflower, washed and florets cut from stem
6 cloves garlic minced
2 Tbsp. minced fresh ginger
4 Red Peppers chopped
10 scallions chopped white and green parts
Salt and pepper to taste
12 Szechuan Peppers seeds removed and reserved
Vegetable broth for sautéing 
 
For Marinade:
4 Tbsp. Rice Vinegar
4 Tbsp. Soy Sauce
4 Tbsp. Corn Starch
1-cup raw cashews
Salt to taste
2-cups Brown Rice or Rice Noodles cooked per package directions for serving
 
For Sauce:
2 Tbsp. Rice Vinegar
2 Tbsp. Vegetable Broth
1 – 2 tsp. agave nectar for sweetening (you can use regular sugar, honey, or maple syrup if you prefer)
8 Tbsp. Soy Sauce
4 Tbsp. corn starch
½ tsp. toasted sesame oil
 
Directions:
In a small bowl mix marinade ingredients and whisk together.  Place cauliflower florets in a gallon size plastic bag or large bowl and pour marinade over cauliflower coat florets and then  set aside while you prepare the rest of the ingredients and sauce.
 
After you have chopped all of the other vegetables and mixed the sauce in a small bowl. In a wok or large non stick pan place 6 tbsp. vegetable broth on high heat.  Add Szechuan Peppers seeds to broth and let seeds cook and brown slightly to increase flavor of broth being careful not to burn the seeds.  Add Cauliflower to broth.  Cook for 10- 15 minutes stirring frequently until cauliflower florets are starting to soften slightly.  You may need to add more vegetable broth to keep the cauliflower moist and to keep from burning.  I used about 1 cup of broth while cooking the cauliflower. You do not want to overcook the cauliflower, making sure the florets are intact and not mushy.  Add garlic, Szechuan Pepper shells and ginger and continue to cook and stir for 5 minutes.  Next add chopped red peppers and cook for another 3 minutes.  Pour Sauce over cauliflower mixture and mix thoroughly.  Turn the heat off but leave pan on burner.  Add cashews and scallions to mixture.  Add salt to taste (I use approximately 1 ½ tsp. of salt) and then serve immediately over rice noodles or whole grain brown rice.
 
Happy Eating!
  

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