Name: Kung Pao-Style Cauliflower & Kidney Beans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 head of cauliflower, cut into florets; 1 can (15 oz) kidney beans, drained and rinsed; 1 red bell pepper, sliced; 1/2 cup roasted peanuts; 2 cloves of garlic, minced; 1 thumb-sized ginger, grated; 2 green onions, sliced; 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp sesame oil; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1 tsp red pepper flakes (adjust to taste)

Kung Pao-Style Cauliflower & Kidney Beans Recipe

Jasmin Vaught Modified: November 12, 2023

Photos of Kung Pao-Style Cauliflower & Kidney Beans Recipe

How To Make Kung Pao-Style Cauliflower & Kidney Beans

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1 head of cauliflower, cut into florets
1 can (15 oz) kidney beans, drained and rinsed
1 red bell pepper, sliced
1/2 cup roasted peanuts
2 cloves of garlic, minced
1 thumb-sized ginger, grated
2 green onions, sliced
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp red pepper flakes (adjust to taste)

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, and red pepper flakes. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add cauliflower florets and sliced red bell pepper to the skillet. Stir-fry for 5-7 minutes until the cauliflower is tender-crisp.
Reduce heat to medium. Add kidney beans and roasted peanuts to the skillet. Pour the sauce mixture over the vegetables and stir well to coat everything evenly.
Cook for an additional 2-3 minutes, until the sauce thickens and coats the vegetables.
Remove from heat and garnish with sliced green onions.
Serve the Kung Pao-style cauliflower and kidney beans over steamed rice or noodles.