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30-Minute Kung Pao Cauliflower & Cabbage Stir-Fry

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30-Minute Kung Pao Cauliflower & Cabbage Stir-Fry is a vibrant and satisfying dish that combines crunchy vegetables with a zesty Kung Pao sauce for an unforgettable experience. Perfect for busy weeknights or last-minute gatherings, this quick stir-fry features fresh cauliflower and cabbage, delivering both flavor and nutrition. Impress your friends and family with this colorful meal that’s as easy to prepare as it is delicious.

Ingredients

Scale
  • 1 medium head cauliflower (about 4 cups, chopped)
  • 2 cups green cabbage (shredded)
  • 1 cup bell peppers (sliced)
  • 3 cloves garlic (minced)
  • 1-inch piece ginger (grated)
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp chili paste
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  • Optional: Chopped peanuts for garnish

Instructions

  1. Wash and chop the cauliflower into bite-sized florets, shred the cabbage, and slice the bell peppers.
  2. In a bowl, whisk together soy sauce, rice vinegar, chili paste, and brown sugar until well combined.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté until fragrant.
  4. Add chopped cauliflower first and stir-fry for about 5 minutes until slightly tender. Then add cabbage and bell peppers; cook for an additional 3 minutes while stirring continuously.
  5. Pour the prepared sauce over the veggies and toss to coat evenly. Cook for another 2 minutes until heated through.
  6. Serve immediately with optional chopped peanuts on top for added crunch.

Nutrition

Keywords: Swap in any seasonal vegetables you prefer. For added protein, include tofu or chicken. Adjust the chili paste amount based on your spice preference.

Find it online: https://nrecipes.com/30-minute-kung-pao-cauliflower-cabbage-stir-fry-delight/