Kung Pao Cauliflower


1 cauliflower, cut into small florets

1 red capsicum, sliced

1 spring onion, finely sliced (keep white and green parts seperate)

3 cloves of garlic, crushed & minced

1 thumb sized piece ginger, julienned 

3 whole dried chilis cut into smaller pieces (larger chilis typically contain less heat)

14ml of a neutral cooking oil 

Stir Fry Sauce:

1 tbsp light soy sauce

1/2 tbsp dark soy sauce

1 tbsp chinese black vinegar

1/2 tsp chicken stock powder

1 tsp sugar free maple syrup 

1/2 tsp cornstarch

1 tbsp warm water



In a small bowl, mix all ‘stir fry sauce’ ingredients together. Heat wok or fry pan over high heat, then add cooking oil. Add the white part of the spring onion, garlic, ginger, and dried chilis and stir fry for 30 sec (be careful not to burn).

Add cauliflower and stir fry for 2-3 minutes or until cauli begins to soften then add the sliced capsicum and stir fry for a further 30 sec. Mix through stir fry sauce and cook until sauce begins to thicken. Take off the heat and sprinkle over the remaining green onion.

Serves two.