+GF
I measure my recipe success by meal leftovers, and there were none to be found after we whipped this one up. I’m so excited about this recipe because it’s healthy, crazy rich in flavor and makes a great shared meal (or leftovers!). —AS
SERVES 2
KUNG PAO SAUCE
¼ cup (60 ml) water
¼ cup (60 ml) Bragg liquid aminos or soy sauce
1 tsp apple cider vinegar
1 tsp sesame oil
1½ tbsp (18 g) sugar
1 tsp red pepper flakes
⅛ tsp wasabi powder (optional)
2 tsp (6 g) cornstarch
1 tsp coconut oil
VEGGIES
½ large head cauliflower (about 2 cups [220 g] of florets)
3 cloves garlic, minced
1 tbsp (14 g) coconut oil 1 medium onion, julienned
1 bell pepper, chopped, or about ½ cup (45 g) julienned peppers
TOPPINGS
Sprinkle sesame seeds
Chopped green onions
FOR THE KUNG PAO SAUCE
Combine all of the sauce ingredients in a bowl and whisk. Set it aside.
In a wok or large frying pan, cook the cauliflower and garlic together with the coconut oil over medium-high heat until the cauliflower is slightly browned, about 3 minutes. Add the onion and pepper, and sauté for another 3 minutes, until your onions are just becoming glassy.
Add the sauce and cook until it thickens, another 3 to 5 minutes or so. Remove the veggies in sauce from the heat, serve it over brown rice with a sprinkle of sesame seeds and green onions, and enjoy! This saves well in the fridge for up to a week.