Subj : Right Up Your Street
To   : Ben Collver
From : Dave Drum
Date : Fri Dec 16 2022 16:26:00

When this recipe floated across my monitor I sort-of paid attention as
I'm a fan of zippy Chinese food. And, as it's meatless, I thought "I'll
bet Ben would like this." I prefer my Gung Bao with pork, chicken or (if
I'm feeling fey) shrimp. But this recipe looks pretty darned good and I
might not be jonesing for flesh as badly as is my usual practive.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kung Pao Cauliflower
 Categories: Vegetables, Chilies, Herbs, Nuts
      Yield: 4 dervings

      1 tb Dark soy sauce
      1 tb Soy sauce
      1 tb Black vinegar
      1 tb Granulated sugar
    1/4 c  Stock or water
      1 ts Cornstarch
      3 tb Neutral oil
      2 lb Head cauliflower; in small
           - 2" long florets
           Salt
      1    Bell pepper; cored, seeded,
           - in 1" pieces
      1 ts Sichuan peppercorns; lightly
           - ground w/mortar & pestle,
           - spice grinder or crushed
           - w/rolling pin
      8    Whole dried chilies, such as
           - er jing tiao or chilies de
           - arbol
      2 cl Garlic; fine chopped
      1    (1") piece ginger; peeled,
           - fine sliced
    1/3 c  Roasted peanuts  
      2    Scallions; white & green
           - parts, finely sliced
           Steamed rice; to serve

  In a small bowl, whisk together the dark soy sauce, soy
  sauce, black vinegar, sugar, vegetable stock or water,
  and cornstarch. Set aside.

  Heat wok or large (12") skillet on medium-high until
  very hot. Add 2 tablespoons of oil, the cauliflower
  florets and 1/2 teaspoon salt, and toss for 1 minute.
  Cover and cook for 5 to 6 minutes, tossing the
  cauliflower every 1 1/2 minutes or so, until the
  cauliflower is crisp-tender and charred in some parts.
  Remove from the pan and set aside.

  In the same wok or skillet, add the remaining 1
  tablespoon of neutral oil, along with the bell pepper.
  Toss for 1 minute, then add the Sichuan peppercorns and
  whole dried chilies, and stir for 1 minute until
  fragrant. Add the garlic and ginger, and stir for 30
  seconds, then add the cauliflower back to the pan. Stir
  the sauce in the bowl to make sure the cornstarch is
  well incorporated, then pour it over the cauliflower and
  toss until the cauliflower is well coated. Toss in the
  peanuts and scallions, stir to combine, then turn off
  heat. Serve with rice.

  By: Hetty McKinnon

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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