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Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan

Ingredients

• 1/2 cup (60 g) chickpea flour (*see recipe notes)
• 4 tbsp (30 g) cornstarch
• 1/2 cup (120 ml) plant-based milk
• 1/2 tbsp soy sauce (*see recipe notes)
• 1 (600 g) medium head of cauliflower cut into bite-sized florets
• Sauce:
• 1/2 cup (120 ml) of water
• 3 tbsp soy sauce (*see recipe notes)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (*see recipe notes)
• 1 tbsp cornstarch
• 1/2 tsp smoked paprika
• 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies (*see recipe notes)
• For the skillet:
• 2 tsp oil or water
• 4 cloves garlic minced
• 1 tbsp fresh ginger minced
• 3/4-1 tsp peppercorns
• 1 small/medium bell pepper sliced into fine strips
• 1 tsp sesame seeds
• fresh chives chopped
• peanuts (optional)

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