30-Minute Kung Pao Cauliflower & Cabbage Stir-Fry
30-Minute Kung Pao Cauliflower & Cabbage Stir-Fry is a vibrant, quick dish that tantalizes your taste buds with bold flavors and satisfying crunch. Enjoy crispy cauliflower and tender cabbage enveloped in a spicy, glossy sauce that elevates any meal. Perfect for busy weeknights or impressing guests, this easy-to-make stir-fry brings warmth to your table in just half an hour!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Ingredients
Scale
- 2 cups cauliflower florets (approximately 300g)
- 1 cup chopped Napa cabbage (approximately 75g)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste (adjust to taste)
- 1 tablespoon honey or maple syrup
Instructions
- Prepare your veggies by washing and cutting the cauliflower into small florets, chopping the cabbage, dicing the red bell pepper, slicing green onions, mincing garlic, and grating ginger.
- In a bowl, combine soy sauce, rice vinegar, chili paste, and honey (or maple syrup) to create the sauce.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger; sauté until fragrant (about one minute).
- Add cauliflower and stir-fry for three minutes. Then add cabbage and red bell pepper; cook until vegetables are tender-crisp.
- Pour in the sauce and toss everything together until well-coated; let it bubble for another two minutes.
- Garnish with green onions before serving. Enjoy over rice or noodles if desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg