Cauliflower Kung pao

Ingredients for cooking:

• 2 table spoons of Chinese rice wine or dry sherry
• 2 tea spoon of corn starch
• 1 table spoon + 2 tea spoon of soy sauce TM Hokkaido Club
• 1 tea spoon of rice vinegar TM Hokkaido Club
• 2 tea spoon of Unagi sauce TM Hokkaido Club
• 2 tea spoon of sugar
• 1 tea spoon of sesame oil
• 700 g of cauliflower
• 2 table spoons of vegetable oil
• 90 g of bacon
• ½ tea spoon of chili pepper
• 3 onions
• 2 cloves of garlic
• ¼ glass of non-salted fried peanuts
• 3 cm of ginger. Peeled, finely sliced

Mix rice wine, cornstarch and 1 tablespoon of soy sauce in a bowl. In a separate bowl, mix rice vinegar, sugar, sesame oil and the remaining 2 teaspoons of soy sauce.

Remove the leaves from the cauliflower and cut it into medium florets. Cut the stem. Heat 1 tablespoon of vegetable oil in a wok or a large cast-iron pan over medium heat, add the cauliflower and fry, stirring periodically, for 7-9 minutes.

Remove the cauliflower from the pan, add 1 tablespoon of butter and fry the bacon with hot pepper for 5 minutes until it becomes crispy. Put the finished bacon on a plate. Put the cauliflower back in the pan, fry for another 8-10 minutes. Add onion, pepper, ginger, garlic and peanuts, tossing often, cook for about 2 minutes. Add bacon and chili, fry for 1 minute. Put the resulting cauliflower on a dish. Drizzle with Unagi sauce. It can be served with rice.

Enjoy your meal!